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Lentil Soup, Italian I (P, TNT)
Source: Better Homes and Gardens, Jan., 2001
Serves: 5 as a main dish

2 medium carrots, sliced (1 cup)
1 cup dry lentils, rinsed and drained
1 stalk celery, sliced (1/2 cup)
1 cup tomato puree (I used tomato sauce)
1 small onion, chopped (1/3 cup)
1-1/2 tsp. sugar
1 tbsp. olive oil
1-1/2 tsp. salt (I used 3/4 tsp.)
5 cups water
1/2 tsp. dried oregano, crushed
1/2 of a small head cabbage, cored and cut into 1" pieces (4 cups)
1/4 tsp. pepper

In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender.

Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls.

Poster's Notes:
I like this recipe as it is pretty quick and easy to put together so I often make it during the week in the winter. This should double easily.

Posted by Avril Adelman

Nutritional Info Per Serving: 210 calories, 3g total (0g saturated fat), 0mg cholesterol, 938mg sodium, 35g carbohydrates, 15g fiber, and 13g protein
Daily Values: 76% vitamin A, 49% vitamin C, 8% calcium, and 26% iron