Lentil Soup with tomatoes Recipe
Servings: 1 Cup
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Ingredients
- 2 lbs 4 oz lentils
- 2 gal water
- 5 lbs 6 oz canned tomatoes, crushed
- 3 lbs 8 oz onions, chopped
- 2 lbs carrots, diced
- 10 oz celery with leaves, diced
- 5 Tbsp garlic, minced
- 1 1/2 tsp garlic powder
- 4 bay leaves
- 1 1/2 tsp basil
- 1 Tbsp Mrs. Dash seasoning
- 1 tsp oregano
- 3 Tbsp, 2 tsp salt-reduced soy sauce
- 1/2 tsp pepper
- 1 cup dry sherry
- 1 cup parsley, chopped
Directions
- Sort lentils, discarding any small rocks, clods of dirt, and shriveled lentils. Rinse well.
- Into a large heavy pot, put all ingredients except sherry and parsley. Bring to a boil, reduce heat, and simmer for 1 1/2 hours, or until lentils are tender.
- Add sherry and parsley and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 8978g | |
| Calories 858 | |
| Calories from Fat 30 | 3% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1124mg | 47% |
| Potassium 4030mg | 115% |
| Total Carbs 140.27g | 37% |
| Dietary Fiber 30.9g | 103% |
| Sugars 63.31g | 42% |
| Protein 15.15g | 24% |
