Italian Lentil Soup

Serve this low fat, high fiber soup as a light lunch or with a sandwich for dinner.



by 18  people


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Ingredients
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    2   
    medium carrots, sliced (1 cup)
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    1   
    stalk celery, sliced (1/2 cup)
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    1   
    small onion, chopped (1/3 cup)
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    1   tablespoon 
    olive oil
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    5   cups 
    water
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    1/2  of a small head 
    cabbage, cored and cut into 1-inch pieces (4 cups)
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    1   cup 
    dry lentils, rinsed and drained
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    1   cup 
    tomato puree
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    1 1/2  teaspoons 
    sugar
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    1 1/2  teaspoons 
    salt
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    1/2  teaspoon 
    dried oregano, crushed
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    1/4  teaspoon 
    pepper

Directions
1.
In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 210, Fat, total (g) 3, carb. (g) 35, fiber (g) 15, pro. (g) 13, vit. A (IU) 3693, vit. C (mg) 29, sodium (mg) 938, calcium (mg) 81, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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