LENTIL VEGETABLE SOUP
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| BEANS,LENTIL |
4-3/4 lbs |
2 qts 3-3/8 cup |
|
| WATER |
33-1/2 lbs |
4 gal |
|
| TOMATOES,CANNED,DICED,INCL LIQUIDS |
13-1/2 lbs |
1 gal 1-7/8 qts |
|
| ONIONS,FRESH,CHOPPED |
7 lbs |
1 gal 1 qts |
7-3/4 lbs |
| CARROTS,FRESH,SLICED |
4 lbs |
3 qts 2-1/8 cup |
4-7/8 lbs |
| CELERY,FRESH,SLICED |
1-1/4 lbs |
1 qts 3/4 cup |
1-3/4 lbs |
| SALT |
2-1/2 oz |
1/4 cup 1/3 tbsp |
|
| GARLIC POWDER |
1-1/4 oz |
1/4 cup 1/3 tbsp |
|
| PEPPER,BLACK,GROUND |
1/2 oz |
2 tbsp |
|
| BASIL,DRIED,CRUSHED |
5/8 oz |
1/4 cup 1/3 tbsp |
|
| OREGANO,CRUSHED |
5/8 oz |
1/4 cup 1/3 tbsp |
|
| BAY LEAF,WHOLE,DRIED |
1/4 oz |
8 each |
|
| PARSLEY,FRESH,BUNCH,CHOPPED |
4-1/4 oz |
2 cup |
4-1/2 oz |
Method 1 Pick over lentils, removing shriveled lentils and foreign matter. Wash thoroughly in cold water.
2 Place lentils, water, tomatoes, onions, carrots, celery, salt, garlic powder, pepper, basil, oregano, and bay leaves in steam-jacketed
kettle or stock pot. Bring to a boil; reduce heat; simmer 2 to 2-1/4 hours stirring occasionally or until lentils are tender. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
3 Add parsley just before serving.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 113 cal |
22 g |
7 g |
0 g |
0 mg |
432 mg |
54 mg |
|
