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Nutrition Facts
Serving Size 220 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 310 mg 13%
Total Carbohydrate 44 g 15%
Dietary Fiber 18 g 72%
Sugars 4 g
Protein 18 g
Vitamin A 70% Iron 4%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lentil Herb Soup

Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1 Lb HEB Lentils (2 cups dry)
2 H-E-B Fully Cooked Bacon, chopped
2 cup(s) white onion, chopped
1 cup(s) carrots, diced
4 garlic, peeled and chopped
28 Oz H-E-B Diced Tomatoes
1 Tbsp Italian Herb Blend
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Fry Bacon and then drain on paper towel.
Discard all but 2 tablespoons of fat.
Heat bacon fat in a soup pot, add onions, carrot and garlic. Sauté until golden brown or about 3-4 minutes.
Add all other ingredients; stir, bring to a boil and then reduce heat.
Simmer for 30-45 minutes or until lentils are tender.
Top soup with bacon.



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