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Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. Marybeth Gessele - Gaston, Oregon
This recipe is:
Healthy
Nutritional Facts 1-1/3 cups with 1/3 cup rice equals 269 calories, 3 g fat (trace saturated fat), 0 cholesterol, 383 mg sodium, 48 g carbohydrate, 14 g fiber, 13 g protein.
Originally published as Italian Lentil Soup in Healthy Cooking April/May 2010, p19
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Reviewed on Mar. 03, 2012 by kabuki
Rich and filling. It's a family favorite. Sometimes I chop the carrots to make preparation a little easier.
Reviewed on Oct. 08, 2011 by MelissaIG
Made it for company and they all loved it. I cooked the lentins separately, for me they needed more cooking time, then I followed the directions and it came out great.
Reviewed on Nov. 18, 2010 by Bakerj
We really like this soup and it's good for you. Yummy. I too just sliced the carrots thin, and I used more broth than water and simmered it longer than the stated time. But I will make this again
Reviewed on Oct. 17, 2010 by kdhcooks
This soup is fantastic! Delicious comfort food. Easy to make and so tasty! Husband approved as well. Instead of shredding the carrot, I sliced it thin. I also had to simmer the lentils 5 more minutes till they were tender.
Reviewed on Jun. 07, 2010 by avalonblythe
I added some sliced sausages. My husband LOVED it.
Reviewed on Apr. 29, 2010 by DonnaLadley
I really liked this one. It was easy and good.
Reviewed on Apr. 11, 2010 by adrianaj24
When making the Italian Lentil Soup, I accidentally substituted the diced tomatoes with crushed tomatoes-- Oh my gosh! It was so delicious! It was like eating sphaghetti with no guilt at all. For my husband who hates lentils to like this, you know it's really good!
Reviewed on Mar. 29, 2010 by Gabrielle Schroader
Tomatoey and delishious. And easy!
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