[NEW] Lentil & Macaroni Soup

Lentils are a wonderful food to stock in your pantry. Using odds and ends of vegetables and canned tomatoes, this hearty soup comes together quickly. For the best leftovers, cook the macaroni separately and add per serving so it doesn't go soggy in the fridge. Tip: If you can't find tomatoes packed in puree at your local store, tomatoes packed in juice make an acceptable substitute.
Active: 15 min. Cook: 40 min. Total: 55 mins
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[NEW] Lentil & Macaroni Soup

Ingredients

  • 1 Tbsp. olive oil 2 carrots, diced 1 onion, chopped
  • 2 cloves garlic, crushed 1 (14.
  • 5 oz.) can whole tomatoes in puree 1 (14.
  • 5 oz.) can vegetable broth ¾ cups lentils, rinsed ½ tsp. salt ½ tsp. pepper ¼ tsp. thyme
  • 6 cups water 1 bunch Swiss chard, trimmed and coarsely chopped ¾ cup elbow macaroni
  • 1 cup chopped fresh basil

Directions

  1. In large, heavy-bottomed pot, heat oil over medium heat. Cook carrots, onion, and garlic until tender (10 minutes).
  2. Add tomatoes with their liquid, broth, lentils, salt, pepper, thyme, and water. Bring to a boil, stirring to break up tomatoes with side of spoon. Reduce heat to low, cover, and simmer until lentils are tender (30-35 minutes).
  3. Stir in Swiss chard and macaroni and return to a simmer. Cook until macaroni is tender (10 minutes). Stir in basil and serve.

Nutrition Facts

6 servings per container

Serving Size 487 g

Amount per serving
Calories 200
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 0%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 555mg 24%
Total Carbohydrate 35g 13%
Dietary Fiber 5.5g 21%
Total Sugars 5g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 25g
Protein 10g
Vitamin D 0mcg 0%
Calcium 82.6mg 6%
Iron 3.4mg 15%
Potassium 550mg 10%
Vitamin A 284.6mcg 30%
Vitamin C 21.4mg 25%
Vitamin E 1.5mg 15%
Vitamin K 237.2mcg 200%
Thiamin 0.8mg 70%
Riboflavin 0.2mg 15%
Niacin 4.3mg 25%
Vitamin B6 0.3mg 20%
Folate 195.8mcg 49%
Vitamin B12 0mcg 0%
Biotin 5mcg 15%
Chloride 45.7mg 2%
Pantothenate 0.8mg 20%
Phosphorus 139.3mg 10%
Iodine 0.4mcg 0%
Magnesium 58.2mg 15%
Zinc 1.4mg 10%
Selenium 10.6mcg 20%
Copper 0.4mg 45%
Manganese 0.8mg 35%
Chromium 0.1mcg 0%
Molybdenum 3.1mcg 6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Water, Whole Tomatoes (tomatoes, Tomato Juice, Salt, Calcium Chloride, Citric Acid), Vegetable Broth (water, Carrots, Onion, Celery, Tomatoes, Leeks, Sea Salt, Mushrooms, Garlic, Savory Leaf, Ground Bay Leaf), Lentils, Swiss Chard, Carrots, Onion, Enriched Elbow Pasta (semolina (wheat), Niacin, Iron Lactate, Thiamin Mononitrate, Riboflavin, Folic Acid), Basil, Olive Oil, Garlic, Salt, Black Pepper, Thyme.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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