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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

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)

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   
Total Carbohydrate 
Dietary Fiber 
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