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Italian Lentil Soup
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Recipe submitted by Charles & Mildred Bartsch - 204 2nd Annual 1st Place NPGA Cook-Off Winner
Ingredients
7 c. water
½ tsp. salt and pepper
½ c. chopped carrots
1 c. dry lentils, rinsed
½ c. chopped celery
¼ c. dry brown rice
½ medium onion, chopped
1 – 15 oz can tomato sauce
½ tsp. dried oregano
10-15 oz bulk, Italian sausage
¼ tsp. garlic powder
1 ¼ c. frozen cheese tortellini
¼ tsp. dried basil
8 oz shredded Monterey Jack or Mozzarella, (optional)
Directions
In a large saucepan combine water, carrots, celery, onion, oregano, garlic powder, basil, salt, pepper, lentils and rice. Bring to a boil. Reduce heat cover and simmer for 20 minutes, until rice and lentils are tender. In a large skillet, brown sausage in a skillet, drain well. Add drained sausage and tomato sauce to boiled lentil, rice, water and seasoned mixture. Return to a boil and add tortellini. Cook 4 to 5 minutes, stirring several times, until tortellini is tender. Garnish individual bowls of soup with cheese as desired.
Nutrition Facts
Serving Size
Servings Per Container
6-8
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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