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Vegan Lentil and Tomato Soup

 

Vegan Lentil and Tomato Soup recipe
19

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

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

Ingredients

2 tablespoons vegetable oil
1 large onions
chopped
1 each carrots
chopped
2 sticks celery
chopped
*
8 ounces lentils, red (masoor dal)
(1 cup)
3 pints water
boiling
*
2 each vegetable stock cubes
*
2 teaspoons mixed herbs
dried
*
1 cup tomatoes
tinned, fresh, juice or puree, add at end
2 teaspoons salt
add at end
¼ cup nutritional yeast flakes
(optional), add at end
*

Directions

Chop the vegetables in the food processor and then fry in the pressure cooker until softened.

Add boiling water, stock cubes, lentils and herbs.

Bring to the boil, cover and bring up to pressure.

Cook 20 minutes (at 15lbs pressure).

(If no pressure cooker, cook for 1 hour).

Remove from heat and leave to cool - I do this without releasing the pressure.

Add something tomatoey and salt to taste.

Sprinkle nutritional yeast flakes in before serving.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 25525% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1196mg 50%
Total Carbohydrate 12g 12%
Dietary Fiber 16g 65%
Sugars g
Protein 27g
Vitamin A 59% Vitamin C 19%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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