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Recipes

Lentil Soup

Total Time

90 min.

Serving & Size

8 oz / 250 mL

This delicious blend of lentils, carrots, celery, leeks and onions sautéed with garlic and seasoned with bay leaves and parsley, making this soup a delicious vegetarian offering.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Garlic Cloves, finely chopped 2 na na
Onion, finely chopped 1 na na
Leek, finely chopped 1 na na
Celery Stalk, finely chopped 1 na na
Carrot, finely chopped 1 na na
Olive Oil 1 oz 30  mL
Lentils 1 1/2 cups 375  mL
1. Saute garlic and vegetables in oil. Add lentils.
Ingredients Weight Measure
Weight Measure
Artisan By Stockpot® Vegetable Stock 4 cups L
Parsley, finely chopped 1 tbsp 15  mL
Bayleaf 1 na na
2. Add stock, parsley and bayleaf. Bring to a boil and simmer for 1 hour until lentils are tender.
Ingredients Weight Measure
Weight Measure
Salt
Black Pepper, ground 1/4 tsp mL
3. Check seasoning and use salt as needed.

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