Appetizers / Soups / Salads

Lentil and Bean soup from Prevention magazine is for Soup.

Lentil and Bean soup from Prevention magazine takes 10 minutes to prepare.

Lentil and Bean soup from Prevention magazine takes 40 minutes to cook.

Lentil and Bean soup from Prevention magazine makes 5 servings.

The ingredients for Lentil and Bean soup from Prevention magazine are:

* Onions, raw, .75 cup, chopped
* Olive Oil, 1 tbsp
* Chili powder, 2 tsp
* Salt, .5 tsp
* Lentils, 1.25 cup
* Water, tap, 5 cup (8 fl oz)
* Tomato Sauce, 1 cup
* Carrots, raw, .75 cup, chopped
* *Beans, Kidney beans dark red 3 serv can, .66 serving
* Cilantro, raw, 2 tbsp
additional ingredients in original:
(3 carrots instead of 3/4 c)
3 ribs celery
(whole 16 oz can great northern or black beans)
3.5 oz smoked shredded gouda cheese

Here is how you make Lentil and Bean soup from Prevention magazine:

saute onion in oil on med heat until gold 5 minutes. stir in chili and salt. add lentils and water and boil, red to med and simmer 5 min. add sauce, carrots, celery.. simmer 10 min. add beans and cook until tender 5 min (may be longer if lentils are older). stir in cheese and herbs. season to taste with sald and black pepper. garnish with sour creamNumber of Servings: 5Recipe submitted by SparkPeople user SOCPAGE.

The nutritional information for Lentil and Bean soup from Prevention magazine is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 135.7

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 602.7 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 7.2 g
• Protein: 6.9 g

Lentil and Bean soup from Prevention magazine is Mexican cuisine.

The dietary needs meet for Lentil and Bean soup from Prevention magazine is Vegetarian