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Ingredientes
- 2 c. lentils
- 1 x 28 ounce can crushed tomato
- 2 lrg plum tomato, minced
- 1 sm onion, minced
- 2 clv garlic, minced
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp dry sage
- 1/2 tsp dry oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 x bay leaf
- 1/2 c. minced fresh parsley
- 6 c. low-sodium or possibly low-fat vegetable stock
- 1/4 c. grated parmesan cheese
Direcciones
- In a large soup pot, combine the lentils, crushed tomatoes, plum tomato, onion, garlic, mustard, Worcestershire sauce, sage, oregano, salt, pepper, bay leaf, half of the parsley and the stock. Bring to a boil. Reduce heat and simmer for 25 min.
- Throw away the bay leaf.
- Using a hand blender, puree the soup till it is creamy. Serve immediately, garnished with the remaining parsley and the Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 17 | 7% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1104mg | 46% |
| Potassium 827mg | 24% |
| Total Carbs 41.08g | 11% |
| Dietary Fiber 17.2g | 57% |
| Sugars 3.12g | 2% |
| Protein 15.75g | 25% |
