High-Fiber Recipes: Winter Lentil Vegetable Soup | Submitted By: Cecile Leverman

1/2 cup red or green lentils1 cup chopped onion1 stalk celery, chopped2 cups shredded cabbage1 (28 ounce) can whole peeled tomatoes, chopped2 cups chicken broth3 carrots, chopped1 clove garlic, crushed1 teaspoon salt1/2 teaspoon ground black pepper1/4 teaspoon white sugar1/2 teaspoon dried basil1/2 teaspoon dried thyme1/4 teaspoon curry powderPlace the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot. Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved. Amount Per Serving  Calories: 113 | Total Fat: 0.7g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 113

Total Fat: 0.7gCholesterol: 2mgSodium: 998mgTotal Carbs: 22g    Dietary Fiber: 8.1gProtein: 6.4g VIEW DETAILED NUTRITION
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Reviewed on Jan. 12, 2004 by Jenny    I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced tomato's with Jalapeno's for some zest, a whole head of cabbage, 6 carrots, 5 cups of organic free-range chicken broth, and 4 cups of water. I dbl'd the spices and added a Greek-Allspice. I ended up with a big, delicious, pot of Lentil's and veggi's. Wonderful, healthy, and low in fat. Cant go wrong with that!!!! Was this review helpful? [ YES ]
99 users found this review helpful I found this to be a very good soup. However, I made a few changes because I wanted to make a...

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