Agribition Lentil Soup Recipe

Summary

Difficulty LevelVery EasyServings10
CuisineCourse
MethodDish
Interest Group

Ingredients

 Vegetable oil15 Milliliter (1 tablespoon)
 Chopped onions500 Milliliter (2 cups)
 Chicken stock/Beef stock2 Liter (8 cups)
 Canned tomatoes19 Ounce (1 can, 540 milliliter)
 Dried lentils250 Milliliter, rinsed (1 cup)
 Thinly sliced carrots250 Milliliter (1 cup)
 Dried thyme1⁄2 Teaspoon
 Dried marjoram1⁄2 Teaspoon
 Dry sherry50 Milliliter (1/4 cup)
 Shredded cheddar cheese1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 270 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 18.1 mg

Sodium 523.4 mg21.8%

Total Carbohydrates 34 g11.3%

Dietary Fiber 10.4 g41.6%

Sugars 7 g

Protein 16 g31.3%

Vitamin A 95.2% Vitamin C 19.8%

Calcium 14.9% Iron 20.6%

*Based on a 2000 Calorie diet

Directions

In 16-cup (4 L) stockpot or Dutch oven, heat oil over medium heat; cook onions until softened, about 3 minutes.
Add stock, tomatoes, lentils, carrots, thyme and marjoram; simmer, covered, for 45 minutes or until lentils and vegetables are tender.
Season with salt and pepper to taste.
Stir in sherry.
Place 1 to 2 tbsp (15 to 25 mL) of the cheese in each soup bowl; ladle soup into bowls.
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