MOROCCAN VEGETABLE LENTIL SOUP (REDUCED SODIUM)

Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADEL)
Amount Per Serving
Calories 151
% Daily Value
Total Fat 1.7g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 166mg
7%
Total Carbohydrate 27.2g
9%
Dietary Fiber 5.1g
20%
Protein 8.1g
16%
Vitamin A 21%
Vitamin C 13%
Calcium 3%
Iron 13%
Total Time

45 min.

Serving & Size

1 CUP (8 OZ LADEL)

Yields

A delicious blend of tomatoes, chick peas, cauliflower and lentils simmered in a vegetable broth with turmeric, cumin, cinnamon and chilies made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.  Great Mid-Eastern flavor, with less than 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADEL)
Amount Per Serving
Calories 151
% Daily Value
Total Fat 1.7g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 166mg
7%
Total Carbohydrate 27.2g
9%
Dietary Fiber 5.1g
20%
Protein 8.1g
16%
Vitamin A 21%
Vitamin C 13%
Calcium 3%
Iron 13%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
onion, chopped 11 oz. cups
celery, sliced into 1/4" pieces 4 oz. cups
garlic, peeled, minced 1 oz. 1/4  cups
cauliflower florets, cut 15 oz. qt.
cumin tbsp.
turmeric 1 1/2  tsp.
ground coriander tsp.
ground cinnamon tsp.
ground red pepper 1/2  tsp.
1. In a kettle, heat oil to sauté vegetables:
  • Add onion and sauté 3-4 minutes.
  • Add celery and garlic and sauté 1 minute.
  • Stir in cauliflower and sauté 2 minutes.
  • Add cumin, turmeric, corriander, cinnamon and red pepper and sauté 1 minute.
Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water qt.
2. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water.  Bring to a boil.
Weight Measure
no salt added diced tomatoes, undrained 34 oz. qt.
low sodium chick peas (garbanzo beans), canned, rinsed, drained 34 oz. cups
carrot, peeled, chopped 5 oz. cups
zucchini 5 oz. cups
3. Stir in tomatoes, chickpeas, carrots, and zucchini.  Return to a simmer.
Weight Measure
lentils, dry, rinsed, drained 27 oz. qt.
raisins, dark, seedless 5 oz. cups
bay leaf ea.
4. Mix in lentils, raisins and bay leaves. Bring to a boil, simmer 30 minutes or until lentils are tender.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
Weight Measure
cilantro, minced 2 oz. cups
kosher salt tsp.
5. Just before serving stir in cilantro and salt. Remove bay leaves before serving. 

CCP: Hold hot at 140°F or higher for service.

6.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.
 
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