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Triple Lentil Soup

Prized by lentil lovers, this soup is loaded with nutrition, taste, and texture of yellow and brown lentils. Also great during the lent.


1 cup brown or black lentils, rinsed
1/2 cup yellow or green lentils, rinsed
1/2 cup orange or red lentils, rinsed
1/2 cup crumbled reduced fat feta cheese 
1 tomato, chopped
3 cloves garlic, minced 
2 leafy ribs celery, diced 
1 large onion, diced 
3 carrots, diced 
5 cups low-sodium vegetable or defatted beef stock 
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme 
Salt (optional) 
Freshly ground black pepper
Vegetable oil spray

Preparation Time: about 1 hour


Spray a 4-quart Dutch oven with vegetable oil. Place it over medium- high heat.

Combine the garlic, celery, onion, and carrots and cook for about 6 minutes. Add water a few tablespoons at a time as needed to prevent sticking.

Add the lentils, stock, Worcestershire and thyme, and bring to a boil. Reduce the heat. Simmer for another 45 minutes to 1 hour (or until the lentils are softened).

Add salt (optional), and pepper to taste. Serve with a topping with a sprinkling of feta cheese and diced tomatoes.

Yield: 6 servings

Nutrition Information

Per 1.5 cups

Total fat: 5 gm
Saturated fat: 3 gm 
Cholesterol: 18 mg 
Sodium: 312 mg 
Calories: 323

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