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Lentil & Tomato Soup

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Recipe

 

Yield

2 servings

Prep

5 min

Cook

25 min

Ready

30 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons vegetable oil
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2 large onions
chopped
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1 small garlic cloves
crushed
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1 teaspoon rosemary leaves
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1 ¾ cups stock
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8 ounces lentils
cooked
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1 large carrots
diced
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1 each celery stalks
chopped
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14 ounces tomatoes, canned
chopped
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1 pinch seaweed
arame
*
1 teaspoon miso paste
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½ teaspoon cumin
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
45 ml vegetable oil
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2 large onions
chopped
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1 small garlic cloves
crushed
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5 ml rosemary leaves
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414 ml stock
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231.2 ml/g lentils
cooked
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1 large carrots
diced
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1 each celery stalks
chopped
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404.6 ml/g tomatoes, canned
chopped
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1 pinch seaweed
arame
*
5 ml miso paste
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2.5 ml cumin
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1 x salt
to taste
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Directions

Heat the oil in a soup pot; sauté the onions, garlic and rosemary for 5 minutes.

Add the stock, lentils, carrot, celery, tomatoes and seaweed.

Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Blend the contents until smooth with the miso, cumin and salt.

Reheat and serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 745g (26.3 oz)
Amount per Serving
Calories 70730% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 761mg 32%
Total Carbohydrate 31g 31%
Dietary Fiber 36g 143%
Sugars g
Protein 69g
Vitamin A 129% Vitamin C 64%
Calcium 19% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
 

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