Vegetarian

Lentil Soup (from Clean Eating Mag) is for Soup.

Lentil Soup (from Clean Eating Mag) takes 30 minutes to prepare.

Lentil Soup (from Clean Eating Mag) takes 90 minutes to cook.

Lentil Soup (from Clean Eating Mag) makes 16 servings.

The ingredients for Lentil Soup (from Clean Eating Mag) are:

2 cups (1 lb.) dried French green lentils
3 Qts (12 cups) Swanson natural goodness chick broth
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
1 Tbsp chopped garlic
1/2 cup tomato sauce (no salt added)
2 Tbsp extra virgin olive oil
1 Tbsp dried oregano

Here is how you make Lentil Soup (from Clean Eating Mag):

Serv size is 8 oz.Let cook longer than shown if you'd like the carrots and celery to be softer.Rinse the lentils and pick through for any small bit of dirt or stones. Drain.Place the lentils in a soup pot with the chicken broth and bring to a boil.Reduce the heat and simmer for 30 minutes or until the center of the lentils are no longer hard.Add the onions, carrots, celery, garlic, tomato sauce, olive oil, oregano, and salt and pepper to taste.Continue simmering for 30 minutes, or until the lentils are tender.If using lemon juice, add just before serving. Can store covered for up to 5 days in the fridge, or freeze in an airtight container for up to 3 months.Number of Servings: 16Recipe submitted by SparkPeople user TOMMYBR.

The nutritional information for Lentil Soup (from Clean Eating Mag) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 70.9

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 440.7 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 2.9 g
• Protein: 5.0 g

The dietary needs meet for Lentil Soup (from Clean Eating Mag) is Gluten Free