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1 servings
suggest servings
| 7 | cups | chicken broth | |
| 2 | cups | lentils | |
| 2 | each | tomatoes | peeled, quartered |
| 4 | each | garlic | cloves, coarsely chopped |
| 2 | each | onions | quartered |
| 2 | teaspoons | cumin | ground |
In a large pot, bring broth to a boil. Add lentils, tomatoes, garlic, and onions. Partially cover pan and simmer 45 minutes or until lentils are tender. Put soup in blender. Return to pot and season with cumin, salt, and pepper.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 6.0g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 2459mg | 102% |
| Total Carbohydrate 334.0g | 111% |
| Dietary Fiber 125.0g | 500% |
| Sugars 51.0g | |
| Protein 149.0g | 298% |
| Vitamin A | 46% | Vitamin C | 132% | |
| Calcium | 44% | Iron | 205% |
* 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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