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12 servings, about 1 cup each
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Store soup in tightly covered container in refrigerator up to 4 days .
To shorten the cooking time, substitute 1 (16-oz.) can cooked lentils for the dried lentils. Decrease water to 2 cups and omit the 35 minute simmering time (in Step 2).
Purchase shredded carrots from the produce section of your supermarket. Or, substitute 6 baby carrots, cut into thin slices.
Add a good source of both fiber and iron to your diet with this low-fat lentil soup. As an added plus, the carrots provide an excellent source of vitamin
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.