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    You are in: Home / Low-cholesterol / Tomato and Lentil Soup Recipe
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    Tomato and Lentil Soup

    Average Rating:

    3 Total Reviews

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    • on April 15, 2008

      This was a great healthy n filling soup. I replaced the tomato juice with tomato passata as that is what I had on hand. Otherwise made as directed with great results..thanks for sharing!

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    • on June 22, 2006

      Wonderful soup! The taste is a little sweet from the carrots and I think kids would enjoy that. The salt, pepper, and parsley added before serving add just enough to satisfy my tastes but not so much that you can't taste the yummy blend of vegetables. I left mine chunky and found it to be light, yet very satisfying. Easy to prepare using the food processor to slice and chop, and I found a can of V-8 (I used the spicy version) was almost exactly the amount of tomato juice called for. I can see adding so many things to this to vary the flavor like Mexican or curry spices. Philocrates' Bragg's and horseradish sound delish! Thank you for a beautiful, healthy, and delicious recipe, Jan! It surely is a keeper.

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    • on February 19, 2006

      This one is a keeper for us. The wife said "I thought it would taste like tomato soup. It is so much better." I made two changes. I didn't use the oil, I used water. Also, I added two vine ripe tomatoes I had to use up or lose. When I served the seconds I added a bit of Bragg's liquid amino acids [soy sauce] and some horseradish. Wonderful addition It is going to get made again in this house.

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    Nutritional Facts for Tomato and Lentil Soup

    Serving Size: 1 (424 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 212.1
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 179.8 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 6.5 g
    Sugars 6.0 g
    Protein 12.0 g

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