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Three Lentil Soup

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"Brown, red, and green lentils add to the bright colors of fresh veggies in this easy and satisfying soup."
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servings 288 cals
Original recipe yields 8 servings


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  1. Heat the Melt(R) over medium-low heat in a large stock pot. Add the carrots, celery, onion, garlic and peppers and cook until softened but not browned, about 7 minutes. Add the white wine and saute until the liquid cooks off down to about a 1/4 of a cup.
  2. Stir in the tomatoes, lentils, broth, water and all of the spices. Bring to a boil and then reduce heat and simmer 45 minutes. Stir in the balsamic vinegar and add the chard, cooking until the greens are wilted but still bright in color.

Nutrition Facts

Per Serving: 288 calories; 5 g fat; 44.5 g carbohydrates; 15.6 g protein; 0 mg cholesterol; 483 mg sodium. Full nutrition

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