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RECIPES

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SPICY TOMATO LENTIL SOUP MADE WITH V8® SPICY HOT

Made With:

Product

100% Vegetable Juice

Low Sodium Spicy Hot V8®

V8® Low Sodium Spicy Hot 100% Vegetable Juice. A spicy blend of 8 vegetables— providing 2 serving of veggies, and light on the sodium without sacrificing all of that great V8 taste.

View Product
Tip

1. Recipe is best using red or yellow lentils.

Nutrition Facts
Serving Size
1 SERVING (8 OZ LADLE, 1 CUP)
Amount Per Serving
Calories 121
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 178mg
7%
Total Carbohydrate 19.8g
7%
Dietary Fiber 4.1g
16%
Protein 5.2g
10%
Vitamin A 8%
Vitamin C 59%
Calcium 4%
Iron 11%
Total Time

75 min.

Serving & Size

1 SERVING (8 OZ LADLE, 1 CUP)

Yields

A delicious blend of aromatic spices, hot chili peppers, and ginger mixed with red lentils, diced tomatoes and V8® Low Sodium Spicy Hot Vegetable Juice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (8 OZ LADLE, 1 CUP)
Amount Per Serving
Calories 121
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 178mg
7%
Total Carbohydrate 19.8g
7%
Dietary Fiber 4.1g
16%
Protein 5.2g
10%
Vitamin A 8%
Vitamin C 59%
Calcium 4%
Iron 11%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
lentils 6 oz. 3/4  cups
water 4  cups
1. Wash lentils until water runs clear. Or soak in water overnight in refrigerator.

2. In a 3-quart pot, add lentils and first listed measure of water. Cook and simmer over low heat until most of water is evaporated, about 45 minutes. To prevent scorching, stir frequently during last 15 minutes.
Weight Measure
olive oil 3  tbsp.
green pepper, diced 10 oz. 2  cups
yellow onion, diced 10 oz. 1 1/2  cups
seeded Thai bird chili pepper 1 oz. 1  tbsp.
ginger root, peeled, minced 3 oz. 3  tbsp.
ground coriander 1  tbsp.
turmeric, ground 2  tsp.
cumin, ground 1 1/2  tsp.
3. Heat oil in heavy saucepan over moderately high heat.  Add green peppers and onion.  Sauté until onions are translucent. Add Chile pepper, ginger, coriander, tumeric and cumin. Stir until well combined. Cook for 2 minutes.
Made With:

Product

100% Vegetable Juice

Low Sodium Spicy Hot V8®

View Product
Weight Measure
Low Sodium Spicy Hot V8®, 46 ounce container 1  bottles
low-sodium canned diced tomatoes, undrained 3 lb. 5 3/4  cups
water 1 3/4  cups
kosher salt 1/4  tsp.
black pepper 1  tsp.
4. Add the V8® Spicy Hot Vegetable Juice and diced tomatoes. Bring to a boil. Simmer until tomatoes are softened, about 6 to 8 minutes, stir occasionally.

5. Add cooked lentils, second listed measure of water, salt, and pepper. Bring to a boil, stir occasionally. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

6.  To serve, using an 8 ounce ladle, portion 1 cup soup into bowl.

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

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