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Creole Lentil Soup

 

51

Yield

6

servings

Prep

15

min

Cook

90

min

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup lentils
2 quarts water
boiling
*
1 ½ teaspoons salt
1 each onions
chopped
1 each celery stalks
chopped
1 small green bell peppers
chopped
1 small sweet red bell peppers
chopped
3 tablespoons vegetable oil
1 teaspoon vegetable stock
powder
1 teaspoon brown sugar
1 each bay leaves
*
4 tablespoons tomato paste
2 tablespoons all-purpose flour
1 x black pepper
*

Directions

Douse the lentils in the boiling water, add the salt and let them stand, covered, for an hour.

Heat the oil in a pot and add to the vegetable broth powder.

Add the diced vegetables, brown sugar, and a bay leaf, and sauté for a few minutes before adding it all to the lentils.

Cook over a low heat for about 1½ hours.

Mix together the flour and the or tomato puree.

Add a little of the hot soup, stirring well, then return it all to the pot.

Grind in some black pepper, heat through, and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 20431% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 609mg 25%
Total Carbohydrate 9g 9%
Dietary Fiber 11g 45%
Sugars g
Protein 19g
Vitamin A 13% Vitamin C 52%
Calcium 3% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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