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Split Pea & Lentil Soup with Vegetables

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

50 min

Ready

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

Ingredients

Amount Measure Ingredient Features
1 ½ cups onions
chopped
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1 cup celery
chopped
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2 cloves garlic
minced
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8 cups water
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1 cup carrots
diced
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1 each bay leaves
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1 tablespoon soy sauce, tamari
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¼ teaspoon black pepper
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¼ teaspoon rosemary leaves
crushed
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1 ⅛ cups split peas
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1 ⅛ cups lentils
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Ingredients

Amount Measure Ingredient Features
355 ml onions
chopped
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237 ml celery
chopped
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2 cloves garlic
minced
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1.9 l water
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237 ml carrots
diced
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1 each bay leaves
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15 ml soy sauce, tamari
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1.3 ml black pepper
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1.3 ml rosemary leaves
crushed
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266 ml split peas
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266 ml lentils
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Directions

In a large saucepan, sauté the onion, celery, and garlic in ½ cup of the water until the vegetables are tender, about 5 minutes.

Add the carrot, remaining 7½ cups water, bay leaf, soy sauce, pepper and rosemary.

Heat to boiling.

Stir in the peas and lentils. Simmer, covered, for 45 minutes, stirring occasionally.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 1523% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 140mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 12g 47%
Sugars g
Protein 20g
Vitamin A 55% Vitamin C 9%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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