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Yields:
12 servings
Meal Type:
Soups
Rating:
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Lentil and Vegetable Soup

A variation to a bland low calorie soup.

Ingredients

Directions

  1. Cut the vegetables into bite size pieces.
  2. Place in a large 12 pint pot and add enough cold water to cover.
  3. Bring to boil, then simmer uncovered for about 15 minutes. Cover and then simmer on low heat until vegetables are soft. About an hour and a half.
  4. Whilst the soup is simmering, cook the lentils according to the instructions on the packet.
  5. When the soup is almost done add the cooked lentils, and season to taste as required.
  6. Allow to cool, then keep in the refrigerator or freeze, whichever is more convenient.
  7. Sprinkle with fresh coriander just before serving.
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15 May 10 by member: Susie-Q

     
 

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Nutrition summary:

There are 117 calories in 1 serving of Lentil and Vegetable Soup.
Calorie break-down: 4% fat, 75% carbs, 21% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 5
Calories 117
 
% Daily Values*
Total Fat 0.58g 1%
  Saturated Fat 0.103g 1%
  Polyunsaturated Fat 0.281g  
  Monounsaturated Fat 0.101g  
Cholesterol 0mg 0%
Sodium 70mg 3%
Potassium 671mg  
Total Carbohydrate 23.5g 8%
  Dietary Fiber 9.2g 37%
  Sugars 7.82g  
Protein 6.59g  
 
Vitamin A 121% Vitamin C 131%
Calcium 8% Iron 12%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
6%
of RDI*
(117 calories)
6% of RDI
Calorie Breakdown:
 
Carbohydrate (75%)
 
Fat (4%)
 
Protein (21%)
Carbohydrates, 23.5g (75%) Fat, 0.58g (4%) Protein, 6.59g (21%)
* Based on a RDI of 2000 calories