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Catering

TOMATO LENTIL SOUP

RECIPE TYPE

Under 30 min, Vegan

SERVES

4 to 6

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Ingredients

INGREDIENTS

1 pkg (340g) plant-based ground protein, thawed if frozen

1 can (540mL) Longo’s Essentials Lentils, drained and rinsed

1 can (540mL) Longo’s Essentials Petite Cut Tomatoes

1 container (946mL) Longo’s Essentials Vegetable Broth

2 cups packed Longo’s Organic Baby Spinach, chopped

Directions

DIRECTIONS

Heat 2 tbsp Longo’s 100% Pure Canola Oil in soup pot over medium heat. Sauté ground protein for 5 minutes or until starting to brown. Stir in lentils, tomatoes and broth; bring to a boil.

Reduce heat and simmer for 10 minutes. Stir in spinach and 1/4 tsp pepper; simmer for 5 minutes until spinach is wilted and tender.

A Dash of Advice

VARIATIONSHam OptionOmit ground protein and substitute 2 cups diced Longo’s Black Forest Ham (about 12oz). Substitute Longo’s Chicken Broth for the vegetable broth.Frozen Vegetable OptionOmit spinach and substitute 1 1/2 cups Longo’s Frozen Peas and Carrots.Cannellini OptionOmit lentils and substitute Longo’s Cannellini Beans.

NUTRITIONAL INFORMATION

Per serving (1/6th recipe): 290 calories

Protein 17g	Fibre 5g
Fat 14g	Sugar 6g
Carbs 26g	Sodium 730mg

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