Lentil Soup MIx

By bernie98

Vegetarian
Diabetes-Friendly

Nutritional Info (Per serving):
Calories: 195

Saturated Fat: 0g, Sodium: 793mg, Dietary Fiber: 14g, Total Fat: 0g, Carbs: 34g, Sugars: 7g, Cholesterol: 0mg, Protein: 15g

Exchanges: Vegetable: 1, Starch: 2, Lean Meat: 1
Carb Choices: 1.5

Ingredients

• 1 1/4 cup(s) lentils
• 1/4 cup(s) minced onion, dried
• 1/4 cup(s) pepper(s), green sweet, dried
• 2 tablespoon parsley, dried
• 1 1/2 teaspoon thyme, dried
• 1/4 teaspoon pepper, red, crushed

Details

Servings 6
Preparation time 5mins
Cooking time 40mins
Adapted from everydayhealth.com

Preparation

Step 1

1. In an airtight container or resealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.

To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion.