English
Bonus
INGREDIENTS:
• 1½ tbsp. GOYA® Extra Virgin Olive
Oil,divided
• 1 medium yellow onion, fi nely
chopped(about 1. cups)
• 2 carrots, fi nely chopped (about 1 cup)
• 1 green bell pepper, fi nely
chopped(about 1 cup)
• 1 tbsp. GOYA® Minced Garlic
• 2 packets GOYA® Reduced Sodium
Chicken Bouillon mixed with 8 cups
water
• 1 pkg. (1 lb.) GOYA® dry Lentils,
rinsed
• 1 GOYA® Bay Leaf
DIRECTIONS:
1. Heat 1 tbsp. olive oil in medium
stockpot over medium-high heat.
Add onions, carrots and peppers
to pot. Cook vegetables, stirring
occasionally, until soft, about 7
minutes, Add garlic and cook until
fragrant, about 30 seconds more.
2. Add chicken bouillon mixture,
lentils, and bay leaf to pot; bring
to boil. Reduce heat to medium
low; cover pot. Simmer, stirring
occasionally, until lentils are tender
and soup thickens, about 40 minutes.
3. Divide soup evenly among serving
bowls; serve each Bowl with a ½ cup
cooked Goya Canilla rice or Brown
Rice.
YIELDS: 8 servings (about 1 cup each)
PREP TIME: 15 MIN.
TOTAL TIME: 1 HR., 5 MIN.
NUTRITION FACTS
Per 1 cup soup 230 Calories; 1.5g
Fat (0g Saturated, 0g Trans); 0mg
Cholesterol; 41g Carbohydrate; 3g
Sugar; 15g Protein; 17g Fiber; 330mg
Sodium
Recipe: MyPlate Hearty
Lentil Soup
Recipe courtesy of
62
| | Enero/Febrero 2016
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