Serving & Size
1 CUP (8 OZ LADEL)
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.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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Ingredients & Instructions
|1||In a kettle, heat oil to sauté vegetables:
|2||Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water. Bring to a boil.|
|3||Stir in tomatoes, chickpeas, carrots, and zucchini. Return to a simmer.|
|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.
|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.