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0 votes | 920 views
Servings: 8

Ingredients

Cost per serving $1.95 view details

Directions

  1. In a large soup pot, combine the lentils, crushed tomatoes, plum tomato, onion, garlic, mustard, Worcestershire sauce, sage, oregano, salt, pepper, bay leaf, half of the parsley and the stock. Bring to a boil. Reduce heat and simmer for 25 min.
  2. Throw away the bay leaf.
  3. Using a hand blender, puree the soup till it is creamy. Serve immediately, garnished with the remaining parsley and the Parmesan cheese.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 349g
Recipe makes 8 servings
Calories 237  
Calories from Fat 17 7%
Total Fat 1.94g 2%
Saturated Fat 0.69g 3%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 1104mg 46%
Potassium 827mg 24%
Total Carbs 41.08g 11%
Dietary Fiber 17.2g 57%
Sugars 3.12g 2%
Protein 15.75g 25%

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