Lunch

Lentil and Salmon Soup is for Lunch.

Lentil and Salmon Soup takes several minutes to prepare.

Lentil and Salmon Soup takes 60 minutes to cook.

Lentil and Salmon Soup makes 18 servings.

The ingredients for Lentil and Salmon Soup are:

Kitchen Basic vegetable stock - 32 oz
Swanson Chicken Broth, 99% fat free - 32 oz
Garlic, 2 cloves
Chicken bouillon, 3 tsp
1 lb carrots, cut into bit sized pieces
1 bundle of celery
2 medium yellow onions
2 bags lentils (16 oz each)
Extra water
2 heads of cauliflower, break florets in small pieces
2 large fillets of salmon, precooked (about 12 oz each)

Here is how you make Lentil and Salmon Soup:

Place stock, broth, garlic, and chicken bouillon in LARGE pot. Add vegetables and lentils in the order listed, delaying mainly the cauliflower so it won't become too soft. Cook about 1 hour. Add water as lentils adsorb it. Add salmon toward the end. Serving Size: Makes about 18 2 cup servingsNumber of Servings: 18Recipe submitted by SparkPeople user PSALM635.

The nutritional information for Lentil and Salmon Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 215.9

• Total Fat: 3.9 g
• Cholesterol: 53.9 mg
• Sodium: 426.8 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 6.6 g
• Protein: 26.4 g

The dietary needs meet for Lentil and Salmon Soup is Low Fat