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    You are in: Home / Recipes / Lentil and Veggie Soup Recipe
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    Lentil and Veggie Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 23, 2009

      I made a couple of small changes to this soup and really enjoyed it. I used the 2 cups of water from steaming the veggies as a replacement for some of the broth, and didn't add salt since my buillon has a lot in it already. I also used a mix of parsnips and carrots to make up the 1 cup carrots called for in the recipe. I've never steamed veggies for a soup before but it's easier then sauteing them as I can keep working as they cook. It was delicious, thanks for sharing!

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    • on June 26, 2011

      I scaled this back for 5 cups but had to ditch my first batch as after 20 minutes of simmering I had a thick sludgy mess that had caught on the bottom and as I had all my vegies ready to go I defrosted some more veggie stock (this time using 8 cups) to 1 1/2 cups of mixed lentils (red and green) and proceded as per recipes for 4 cups of stock and the end result was a thick very flavoursome soup that was enjoyed by 3 of us with some left over, with some left over. Was particulary pleased that the DM ate it with relish as it is usually so hard to get her to eat veggies and I usually have to puree the soup to get her eat it but not this time. Thank you Rachel Lynn, made for ZAAR Chef Alphabet Soup.

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    • on February 24, 2009

      Great recipe. It was delicious and healthy for you too. I highly recommend it.

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    Nutritional Facts for Lentil and Veggie Soup

    Serving Size: 1 (218 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 127.5
     
    Calories from Fat 13
    10%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 850.6 mg
    35%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 5.8 g
    23%
    Sugars 5.9 g
    23%
    Protein 9.9 g
    19%

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