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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Vegetable Soup with Lentils

Vegetable-6005
Ingredients  
2 tablespoons olive oil
1/2 cup onion, diced small
1/2 cup bell peppers, diced medium
1/2 cup carrots, diced medium
1 tablespoon garlic, minced
2 tablespoons tomato paste
2 cups dry lentils
5 cups chicken or vegetable stock
1/2 cup yellow squash, diced medium
1/2 cup zucchini, diced medium
1/2 cup tomato, diced medium
1/2 cup mushrooms, quartered
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
  salt and pepper to taste
 

Preparation
Heat olive oil in a large saucepan; sauté onions, peppers, and carrots for approximately 2 minutes. Add garlic and tomato paste and stir for 1 minute. Add lentils and stock; bring to a boil, reduce heat and simmer for 15 minutes. Add remaining ingredients; simmer for 10 more minutes.

Yield
8 servings

Nutritional Value Per Serving
Calories 253, Calories From Fat 41, Total Fat 5g, Saturated Fat 1g, Cholesterol 16mg, Total Carbohydrate 37g, Protein 19g, Omega 3 Fatty Acid 0.04

Look for "Fresh from Florida" ingredients at your grocery store.

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