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    You are in: Home / Recipes / Soup With Tomato and Red Lentils Recipe
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    Soup With Tomato and Red Lentils

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Chef #1098570's Note:

    This is one of the few tasty ways I've found to prepare lentils---the spices are key! I've made this soup with regular lentils when I can't find red ones and it is still delicious. I've also used chicken broth instead of vegetable broth, which also works well. Rinse lentils right before adding to soup so they won't stick together. Recipe came from Betty Crocker's Healthy New Choices.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in Dutch oven over medium-high heat. Cook onion, carrots, celery and bell pepper in butter 5 minutes, stirring occasionally.
    2. 2
      Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender. Garnish with additional fresh dill weed if desired.

    Ratings & Reviews:

    • on December 31, 2008

      45

      Did not use carrots, more celery, and stewed tomatoes. Partially pureed before I ate it and nice and thick. Very good and will do again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Soup With Tomato and Red Lentils

    Serving Size: 1 (368 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 194.2
     
    Calories from Fat 24
    12%
    Total Fat 2.7 g
    4%
    Saturated Fat 1.3 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 215.8 mg
    8%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 13.6 g
    54%
    Sugars 3.1 g
    12%
    Protein 11.0 g
    22%

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