MOROCCAN VEGETABLE LENTIL SOUP (REDUCED SODIUM)

MOROCCAN VEGETABLE LENTIL SOUP (REDUCED SODIUM)

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 20%
Calcium 4%
Iron 13%
Total Time

45 min.

Serving & Size

1 CUP (8 OZ LADEL)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Instructions
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.
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.
 
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