Italian Lentil Soup

9 hours Prep: 8 hours Cook: 60 minutes

340 calories per serving view nutrition facts

2-4 servings suggest servings

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Ingredients

1	cup	lentils	soaked 8 hours
1	cup	corn	frozen
16	ounces	tomato sauce
1	small	white onion
8	each	kalamata olives	halved and pitted
2	tablespoons	olive oil
1	quart	water
1	cup	mushrooms	sliced
6	ounces	cheese tortellini
2	each	garlic cloves

Directions

Cook tortellini and drain.

Heat 2 tablespoons olive oil in skillet or wok (medium sized).

Dump in onion, mushroom and garlic all at once and stir fry until mushroom and onion are tender.

Put beans in large saucepan with water and tomato sauce.

Bring to boil and add corn, olives, and mushroom mixture.

Simmer 1 hour or until thickened and lentils are done, stirring often.

Add tortellini, simmer 5 minutes, and then serve.

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Nutrition Facts

Serving Size 318g

Amount per Serving

Calories 340 21% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 30mg	1%
Total Carbohydrate 53.0g	18%
Dietary Fiber 19.0g	74%
Sugars 12.0g
Protein 17.0g	33%

Vitamin A	10%		Vitamin C	44%
Calcium	7%		Iron	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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