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Split Pea and Lentil Soup with Vegetables

 

31

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

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

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

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Comments

Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 1523% of calories 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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