Lentil and Veg: soup for a cold day
By Sarah W. and Jeremy S. from Gettysburg Area School District, Gettysburg, PA.
Description
What's better than hot soup on a cold day? Nothing! Our lentil soup features deep flavor from chicken and beef broth, colorful carrots, thyme, onions, and even turnips. But kids won't "turnip" their noses at this fiber-rich, protein-loaded soup - it's pre-tested to be tasty! It's so great we think it would probably even be good if your district doesn't get much cold weather. Spoons up!
Nutrition Facts
Serving size: 8 oz
| Calories | 301 |
| From Fat | 25% |
| From Saturated Fat | 5.6% |
| From Sugar | 0% |
| Sodium | 239mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Butter | oz/1 | lb/1/4 |
| Extra-virgin olive oil | oz/2 | cup/1 |
| Onion, diced (fresh or frozen) | med (or cup)/1 | med (or cups)/4 |
| Celery, small dice (fresh or frozen) | c/1/2 | cups/4 1/8 |
| Carrots, small dice (fresh or frozen) | c/1/2 | cups/4 1/8 |
| Garlic, diced or powdered | cloves (or tsp)/3 | cloves (or tsp)/8 |
| Turnips, diced (fresh or frozen) | lb/1 | lbs/7 |
| Thyme, dried | Tbs/1 | Tbs/12 |
| Chicken stock, low sodium | qt/1.5 | gal/3 |
| Beef stock, low sodium | pint/1 | gal/1 |
| Lentils | cup/1.5 | cups/12.5 |
| Salt/pepper | tsp (or to taste)/1 | tsp (or to taste)/4 |
Preparation
In a soup pot heat the butter and oil together. Add the carrots, onion, and celery and cook until soft about 5 minutes.
Add the garlic and heat an additional minute.
Add the balance of ingredients, and bring to a simmer.
Cook the soup until the lentils are soft about 20 minutes. Season with salt and pepper.
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