SPICY TOMATO LENTIL SOUP MADE WITH V8® SPICY HOT

Made With:

Low Sodium Spicy Hot V8®

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.

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

Saturated Fat 0.4g

Cholesterol 0mg

Sodium 178mg

Total Carbohydrate 19.8g

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

Serving Size

1 SERVING (8 OZ LADLE, 1 CUP)

Amount Per Serving

Calories 121

% Daily Value

Total Fat 3g

Saturated Fat 0.4g

Cholesterol 0mg

Sodium 178mg

Total Carbohydrate 19.8g

Dietary Fiber 4.1g

16%

Protein 5.2g

10%

Vitamin A 8%

Vitamin C 59%

Calcium 4%

Iron 11%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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.

	Weight	Measure
Made With: Product Low Sodium Spicy Hot V8® View Product
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.

Made With:

Product

Low Sodium Spicy Hot V8®

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Low Sodium Spicy Hot V8®

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