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Nutrition Facts
Serving Size 437 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 480 mg 20%
Total Carbohydrate 40 g 13%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 17 g
Vitamin A 110% Iron 25%
Vitamin C 35% Calcium 6%
*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.
Rosemary Lemon Lentil Soup
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

1 Tbsp olive oil
1/2 cup(s) onion, diced
1 Tbsp garlic, minced
1 Pt cherry tomatoes
1 1/2 cup(s) lentils
48 Oz Rosemary Lemon Chicken Bone Broth
2 cup(s) rainbow chard, chopped
10 Oz diced butternut squash
1 Tsp kosher salt
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Heat oil in a large pot over medium heat. Add in onions and garlic. Cook several minutes until onions are translucent.
Then add in cherry tomatoes, and lentils. Cook 4 to 5 minutes until tomatoes begin to wrinkle, then add in broth. Bring to a boil and cook 15 minutes, then reduce heat to a simmer and add in chard and squash.
Cook soup an additional 15 minutes or until lentils are cooked through. Season to taste with kosher salt and enjoy.
Chef's note: It is okay if squash over cooks and breaks down a bit, it will make soup more hearty and thick.


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