Oven-Baked Split Pea-and-Lentil Soup Recipe

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Ingredients

Count

Nutrition

1409

Calories

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Ingredients:

Serving

2 (32-oz) containers low-sodium fat-free chicken broth
1 cup dried split peas
1 cup dried lentils
4 carrots, sliced
4 celery ribs, sliced
2 medium-size red bell peppers, seeded and chopped
2 onions, chopped
2 bay leaves
1/2 tsp salt
1 1/2 tsp ground cumin
1 tsp pepper
1/4 cup plain fat-free yogurt
1/4 cup chopped cucumber

Directions:

Combine first 11 ingredients in an ovenproof Dutch oven.
Bake, covered, at 350° for 2 hours or until peas and lentils are tender. Remove and discard bay leaves. Serve with yogurt and cucumber.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1409.5 Kcal (5901 kJ)
Calories from fat	102.36 Kcal
		% Daily Value*
Total Fat	11.37g	17%
Cholesterol	17.38mg	6%
Sodium	3385.7mg	141%
Potassium	4797.52mg	102%
Total Carbs	245.23g	82%
Sugars	43.99g	176%
Dietary Fiber	86.05g	344%
Protein	83.4g	167%
Vitamin C	286.3mg	477%
Vitamin A	8.4mg	279%
Iron	123.8mg	688%
Calcium	468.4mg	47%

Amount Per 100 g
Calories	86.16 Kcal (361 kJ)
Calories from fat	6.26 Kcal
		% Daily Value*
Total Fat	0.7g	17%
Cholesterol	1.06mg	6%
Sodium	206.97mg	141%
Potassium	293.27mg	102%
Total Carbs	14.99g	82%
Sugars	2.69g	176%
Dietary Fiber	5.26g	344%
Protein	5.1g	167%
Vitamin C	17.5mg	477%
Vitamin A	0.5mg	279%
Iron	7.6mg	688%
Calcium	28.6mg	47%

* 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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