Bountiful Quinoa-Lentil Soup
Cook time – 250 min

- Total time
- 275 minutes
- Preparation time
- 25 minutes
- Calories
- 185
- Portions
- 14
Directions
- Heat oil in a large skillet over medium-high heat; add onions and cook 3 minutes or until softened, stirring occasionally. Add mushrooms, garlic, celery, ras el hanout and salt; cook 5 minutes or until fragrant and vegetables begin to brown, stirring occasionally.
- Transfer onion mixture to 5- to 6-quart slow cooker; stir in tomatoes, lentils, thyme and 8 cups water. Cover; cook on high 4 hours (or low 8 hours) or until lentils are tender.
- Stir in salad; cook 10 minutes or until greens are tender. Makes about 19 cups.
Ingredients
- 2 teaspoons olive oil
- 2 medium DOLE® Yellow Onions, chopped
- 2 packages (8 ounces each) DOLE® Mushrooms, sliced
- 8 garlic cloves, coarsely chopped
- ½ small bunch DOLE® Celery, chopped
- 2 tablespoons ras el hanout seasoning
- 1 teaspoon kosher salt
- 2 cans (28 ounce each) no salt added diced tomatoes in juice
- 1¾ cups dry brown and/or green lentils
- 1 teaspoon fresh thyme leaves
- 2 Triple Quinoa & Kale Salad recipes
Nutritional Facts
Serving Per Container | |
Serving Size | 1 1/3 cups |
Calories | 189 |
Entries | Daily value in %* |
---|---|
Total Fat (5 g) | 7% |
Saturated Fat (1 g) | 3% |
Polyunsaturated (2 g) | |
Monounsaturated (1 g) | |
Sodium (458 mg) | 20% |
Total Carbohydrate (29 g) | 10% |
Dietary Fiber (6 g) | 21% |
Total Sugars (7 g) | |
Protein (8 g) | |
Calcium | 6% |
Iron | 15% |
Magnesium | 2% |
Manganese | 8% |
Phosphorus | 4% |
Potassium (420 mg) | 9% |
Thiamin | 6% |
Vitamin A | 15% |
Vitamin B6 | 4% |
Vitamin C | 40% |
Vitamin E | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.