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Name: Lentil soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 2 T Extra virgin olive oil; 1 Yellow onion Chopped; 2 Carrots Medium diced; 2 Garlic cloves Minced; 1 14 oz can Diced tomatoes; 1 Lb Lentils; 4 Cups Chicken broth (Up to 11 if dry lentils); 1/2 Teaspoon Dried thyme; 1/4 Teaspoon Red pepper flakes To taste

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INGREDIENTS

2 T Extra virgin olive oil
1 Yellow onion ; Chopped
2 Carrots ; Medium diced
2 Garlic cloves ; Minced
1 14 oz can Diced tomatoes
1 Lb Lentils
4 Cups Chicken broth ; (Up to 11 if dry lentils)
1/2 Teaspoon Dried thyme
1/4 Teaspoon Red pepper flakes ; To taste

Servings

INSTRUCTIONS

Heat oil, onion, carrots, garlic salt and pepper on medium heat until tender, about 5-8 mins. Add tomatoes and their juices. Simmer until some juice evaporates and the tomatoes break down, about 8 mins. Add lentils and stir to coat. Add chicken broth, thyme and red pepper flakes. Bring to a boil on high heat, and then cover and simmer on low heat for 35 mins if lentils were dry, 15 mins if precooked. serve with parmesean cheese.

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Nutrition

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Serving Size: 1 Serving (1687g)
Recipe Makes: 1 Servings

Calories: 907
Calories from Fat: 277 (31%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 20g
	Polyunsanturated Fat 3.8g
Cholesterol 0mg		0 %
Sodium 4060.6mg		140 %
Potassium 2541.8mg		67 %
Total Carbohydrate 116.7g		34 %
	Dietary Fiber 41.3g	165 %
	Sugars, other 75.4g
Protein 48.9g		70 %
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.

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Calories per serving: 907

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