Southwest Vegetarian Lentil Soup Recipe

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Ingredients:

Serving

3 cups vegetable broth
1 large onion, chopped
1 can (10 oz) mild diced tomatoes and green chilies, undrained
1 cup mild salsa
1 cup dried lentils, rinsed
1 cup frozen corn
1 can (8 oz) tomato sauce
1 can (4 oz) chopped green chilies
3 garlic cloves, minced
1-1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp celery salt
1/2 tsp paprika
1/8 tsp cayenne pepper
1 package (16 oz) firm tofu, drained and cut into 1/4-inch cubes
1 can (4-1/4 oz) chopped ripe olives
3 green onions, sliced

Directions:

In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions. Yield: 6 servings (2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	346.74 Kcal (1452 kJ)
Calories from fat	80.35 Kcal
		% Daily Value*
Total Fat	8.93g	14%
Cholesterol	15.43mg	5%
Sodium	1316.81mg	55%
Potassium	801.83mg	17%
Total Carbs	53.36g	18%
Sugars	10.68g	43%
Dietary Fiber	13.8g	55%
Protein	16.09g	32%
Vitamin C	20.6mg	34%
Iron	5.4mg	30%
Calcium	102.5mg	10%

Amount Per 100 g
Calories	117.38 Kcal (491 kJ)
Calories from fat	27.2 Kcal
		% Daily Value*
Total Fat	3.02g	14%
Cholesterol	5.22mg	5%
Sodium	445.76mg	55%
Potassium	271.43mg	17%
Total Carbs	18.06g	18%
Sugars	3.61g	43%
Dietary Fiber	4.67g	55%
Protein	5.45g	32%
Vitamin C	7mg	34%
Iron	1.8mg	30%
Calcium	34.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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