Subtle flavors complement just about any main course at a buffet, picnic, barbecue or formal meal.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|long grain white rice||22 oz.||1 qt.|
|lentils||20 oz.||3 cups|
|fresh parsley||2 oz.||1 cups|
|ground red pepper||2 oz.||1 tbsp.|
|celery||11 oz.||1 qt.|
|red onion||2 lb.||8 ea.|
|red bell pepper||21 oz.||1 qt.|
|fat free vinaigrette dressing||1 qt.|
|Bibb lettuce||48 ea.|
|1. Heat the Swanson® Chicken broth to a boil over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
|2. Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until evenly coated. Cover and refrigerate for at least 2 hours or overnight.
Hold for cold service at 41°F until needed.
3. To Serve: Using a #8 scoop, portion 1/2 cup lentil mixture into each lettuce cup. Serve immediately.
- Pair with Tangy Grilled Beef and 1/2 cup of fresh blueberries for a meal under 500 calories.