MOROCCAN VEGETABLE LENTIL SOUP

MOROCCAN VEGETABLE LENTIL SOUP

Nutrition Facts

Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 153
% Daily Value
Total Fat 1.8g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 569mg
24%
Total Carbohydrate 27.3g
9%
Dietary Fiber 5.1g
20%
Protein 8.2g
16%
Vitamin A 20%
Vitamin C 20%
Calcium 6%
Iron 15%
Total Time

45 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

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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 600 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
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
olive oil tbsp.
onion 11.25 oz. cups
celery 3.5 oz. cups
garlic 1 oz. 0 1/4  cups
cauliflower florets 15 oz. qt.
cumin tbsp.
turmeric 1 1/2  tsp.
ground coriander tsp.
ground cinnamon tsp.
ground red pepper 0 1/2  tsp.
water qt.
no salt added diced tomatoes 34 oz. qt.
low sodium chick peas (garbanzo beans) 34 oz. cups
carrot 4.5 oz. cups
zucchini 4.5 oz. cups
lentils 27 oz. qt.
raisins 5 oz. cups
bay leaf ea.
cilantro 1.5 oz. cups
kosher salt 2 1/2  tbsp.
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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