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Lentil Soup
Number of Servings 8   Serving Size 1 cup
Preparation Time 1 hour   Cooking Time 1 1/2 hours
         
Quantities Ingredients
2 cups (1 pound)uncooked lentils
1 cuponion, finely chopped
1carrot, chopped
2cloves garlic, chopped
8 cupswater (or vegetable stock)
1bouillon cube (optional
1bay leaf (optional)
 pepper to taste


Equipment Instructions
  • large saucepan with cover
  • measuring cup
  • measuring spoons
  • sharp knife
  • cutting board
  • stirring spoon

  1. Rinse lentils and put in large saucepan.
  2. Chop onion, carrot and garlic. Add water and all remaining ingredients to lentils. Bring to boil.
  3. Turn down heat and simmer until lentils are tender, about 1 1/2 hours.
  4. Remove the bay leaf. Serve or refrigerate or freeze ingredients for later use.

NOTES: Variations: Add one cup diced celery or potato during step Using bouillon increases the Sodium level.Serving Suggestion: Top with grated cheese and serve with wheat or bread rolls.
Nutrition Information
Calories 200
Total Fat .5 gram
Saturated Fat 0 grams
Protein 16 grams
Carbohydrates 18 grams
Fiber 18 grams
Sugar 5 grams
Vitamin A 30%
Vitamin C 10%
Calcium 4%
Iron 30%
 
     

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Michigan State University