Source: U.S. Department of Defence
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Lentil Vegetable Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 027 00
LENTIL VEGETABLE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
113 cal
22 g
7g
0g
0 mg
432 mg
54 mg
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
1-1/4 lbs
1 qts 3/4 cup
1-3/4 lbs
CELERY,FRESH,SLICED
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.
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https://theodora.com/recipies/soups/lentil_vegetable_soup.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 113 cal |
| Carbohydrates: | 22 g |
| Protein: | 7g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 432 mg |
| Calcium: | 54 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence