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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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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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|olive oil||2 tbsp.|
|onion||11.25 oz.||2 cups|
|celery||3.5 oz.||1 cups|
|garlic||1 oz.||0 1/4 cups|
|cauliflower florets||15 oz.||1 qt.|
|turmeric||1 1/2 tsp.|
|ground coriander||1 tsp.|
|ground cinnamon||1 tsp.|
|ground red pepper||0 1/2 tsp.|
|no salt added diced tomatoes||34 oz.||1 qt.|
|low sodium chick peas (garbanzo beans)||34 oz.||5 cups|
|carrot||4.5 oz.||1 cups|
|zucchini||4.5 oz.||1 cups|
|lentils||27 oz.||1 qt.|
|raisins||5 oz.||1 cups|
|bay leaf||3 ea.|
|cilantro||1.5 oz.||1 cups|
|kosher salt||2 1/2 tbsp.|
|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: Heat to a minimum internal temperature of 165°F for 1 minute.
|5. Just before serving stir in cilantro and salt. Remove bay leaves before serving.
CCP: Hold for hot service at 140°F or higher until needed.
6. Using an 8 oz. ladle, portion 1 cup into soup bowl. Serve immediately.