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    You are in: Home / Recipes / Southwestern Vegetarian Lentil Soup Recipe
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    Southwestern Vegetarian Lentil Soup

    Average Rating:

    2 Total Reviews

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    • on October 14, 2011

      What an excellent soup! I ended up with a bit more spinach and zucchini, as I had no corn, and I used a mix of veggie broth and chicken broth, as that was what I had and I did not need it to be vegetarian. I added a bit more fresh jalapeno about ten minutes before it was done, just an extra little pop. I also added the tomatoes with the zucchini, and the spinach only at the very end. To make this work for dinner, I cooked it in the morning, and then just added the zucchini etc when I came home from work. Thanks for posting!

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    • on January 19, 2011

      Dynamite soup and I mean that literally. It's packed with plenty of Southwestern flavours and fire. I had to make a few adjustments because of what I had on hand and what is available in Australia. We can't buy little tins of green chillies or black olives, so I used about two ounces each of chopped pickled jalapenos and chopped kalamata olives. Also used three Thai chillies in place of the two fresh jalapenos. Given the changes in chillies, I used only one teaspoon of red chilli powder and that was plenty. As the photo shows, we topped with sour cream, green onion and grated cheese, but I think all the toppings would be great -- maybe more chopped black olives too. Thanks for creating and posting such a winner.

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    Nutritional Facts for Southwestern Vegetarian Lentil Soup

    Serving Size: 1 (322 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 203.3
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 453.7 mg
    Total Carbohydrate 35.8 g
    Dietary Fiber 11.4 g
    Sugars 7.6 g
    Protein 9.7 g

    The following items or measurements are not included:

    vegetable bouillon cubes


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