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Lentil Soup - 50 Servings

Lentil Soup - 50 Servings
Lentil Soup - 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Recipes for Child Care


3 c. dry lentils

1 gal. 2 qt. beef stock, non-MSG

2 c. plus 2 Tbsp. canned tomato paste

1 c. potatoes, peeled and cubed

¾ c. plus 2 Tbsp. onions, chopped

2 c. celery, diced

2 c. carrots, chopped

2 Tbsp. dried parsley

2 tsp. granulated garlic

2 dried bay leaves

¼ tsp. ground cumin


Rinse lentils and sort out any unwanted materials. Drain well. In a heavy pot, combine lentils, stock, and tomato paste. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, until lentils are just tender, about 12 minutes. Add potatoes, onions, celery, carrots, parsley, granulated garlic, bay leaves, and cumin. Simmer, uncovered, about 50 minutes. Remove bay leaves. Serve ½ cup portions.

Makes 50 servings.

Per serving (½ cup): 71 calories, <1 gram (g) of fat, 13 g carbohydrate, 5 g protein, 4 g fiber and 82 mg sodium.

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