Agribition Lentil Soup
|Vegetable oil||15 Milliliter (1 tablespoon)|
|Chopped onions||500 Milliliter (2 cups)|
|Chicken stock/Beef stock||2 Liter (8 cups)|
|Canned tomatoes||19 Ounce (1 can, 540 milliliter)|
|Dried lentils||250 Milliliter, rinsed (1 cup)|
|Thinly sliced carrots||250 Milliliter (1 cup)|
|Dried thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Dry sherry||50 Milliliter (1/4 cup)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
In 16-cup (4 L) stockpot or Dutch oven, heat oil over medium heat; cook onions until softened, about 3 minutes.
Add stock, tomatoes, lentils, carrots, thyme and marjoram; simmer, covered, for 45 minutes or until lentils and vegetables are tender.
Season with salt and pepper to taste.
Stir in sherry.
Place 1 to 2 tbsp (15 to 25 mL) of the cheese in each soup bowl; ladle soup into bowls.
Calories 270 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 18.1 mg6%
Sodium 523.4 mg21.8%
Total Carbohydrates 34 g11.3%
Dietary Fiber 10.4 g41.6%
Sugars 7 g
Protein 16 g31.3%
Vitamin A 95.2% Vitamin C 19.8%
Calcium 14.9% Iron 20.6%
*Based on a 2000 Calorie diet