Easy Lentil Soup/Stew Recipe
Ingredients
- 1 cupdry lentils
- 3 1/2 cupschicken broth (I use College Inn)
- 1 (14 1/2 ounce) can of peeled Italian tomatoes (cut up)
- 1 cup peeled chopped potato
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 1/2 cup chopped celery (optional)
- 1 tbsp dried parsley
- 1 tbsp dried basil (crushed)
- 1 garlic clove (minced)
- 1 dashpepper
Directions
- Rinse and drain the dry lentils.
- In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
- Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 482g | |
| Calories 192 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 365mg | 15% |
| Potassium 1379mg | 39% |
| Total Carbs 43.74g | 12% |
| Dietary Fiber 9.3g | 31% |
| Sugars 12.15g | 8% |
| Protein 6.21g | 10% |
