Lentil Soup II

Lentil Soup II

53
CORWYNN DARKHOLME 243

"Quick and very easy to make and very yummy as well!!!"
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Ingredients

servings 155 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
  2. Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

Reviews

53
  1. 68 Ratings

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Most helpful positive review

I am giving this a 5 star rating, with the following modifications: added 3 cloves minced garlic to the oil and onions while they cooked; used 2 cans beef broth (14oz. each) and 1 cup water; use...

Most helpful critical review

Disappointing but salvageable. I used the entire 8 oz can of tomato sauce and increased the Italian seasoning significantly. I also added a couple cloves of garlic, ground chicken, and a coupl...

I am giving this a 5 star rating, with the following modifications: added 3 cloves minced garlic to the oil and onions while they cooked; used 2 cans beef broth (14oz. each) and 1 cup water; use...

This is a wonderful base for lentil soup, but I upped flavor and healthy ingredients as well a the servings to 12 to adjust for the small 1 lb pkg of lentils which contains about 2 cups. I then...

This is one of my new favorites! After reading the reviews, I made the following changes/additions to the recipe. I sauteed garlic with the onion, used basil/garlic/oregano tomato sauce, add...

OK, I took great liberties with this recipe because I didn't feel like going to the store, and it turned out to be ABSOLUTELY DELICIOUS! Instead of the beef broth and onions, I used a can of Fr...

This was a very tasty, hearty soup--turned out thicker, more like a stew. I didn't have the full 4 cups of beef broth so I substituted the difference (about 1/3 cup) with red wine, which added a...

I give this 5 stars because it's easy, healthy and my 6 yr old and 13 yr old both liked it enough for "healthy" soup they eat it!! Per other suggestions, I used vegy broth instead of beef, I fin...

This is AWESOME! I followed one of the reviewers suggestions and added one clove of garlic to it. I also threw in a little yellow mustard, and used veggie broth. I think you need more broth t...

This recipe is great! It's a great low cal recipe as well. I added some low fat kilbasa to the soup to give it a little different flavor as leftovers.

Fabulous base recipe. Even better if you doctor it up. I usually add a couple of chopped carrots, celery, and garlic cloves to saute with the onions. Then add some chopped smoked sausage at the ...