Try this Lentil Pasta Soup recipe, or contribute your own.
Suggest a better descriptionCombine 4 cups of water and the next 14 ingredients in a large stockpot. Bring to a boil; cover and reduce heat and simmer 30 minutes, stirring occasionally. Add 1 cup water, orzo and vinegar, cover and simmer an additional 15-30 minutes, until lentils are tender. Discard bay leaf and top with croutons.
It freezes well, and almost thickens to a stew when reheated.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 82 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.4mg | 1 % | |
Potassium 273.4mg | 7 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 7.8g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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