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Amy's Organic Soup Lentil -- 14.5 oz


Amy's Organic Soup Lentil
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Amy's Organic Soup Lentil -- 14.5 oz

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Amy's Organic Soup Lentil Description

  • Ready To Serve, Do Not Add Water
  • Lentil Soup
  • No BPA, No Preservatives
  • Gluten Free
  • Kosher
  • Non-GMO
  • USDA Organic
  • Vegan
  • No Genetically Engineered Ingredients
  • Made In USA

Amy, loves this nourishing Lentil Soup made from her mom's favorite recipe.  It is high in fiber, a good source of protein and has a rich, satisfying flavor.  Your entire family will love it.

 

Amy's kitchen was started when our daughter Amy was born in 1987.  We are a family business deeply committed to producing organic foods made with the highest quality ingredients. 

 


Directions

Shake before opening.  Oven may vary.

 

Microwave:  Place soup in microwave-safe bowl.  Cover. Cook for 2 minutes.  Let sit 1 minute. Stir. Serve.

 

Stove top: Place soup in a saucepan.  Warm until heated, stirring occasionally.

 

 

Free Of
GMO's, gluten, preservatives.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Cup (245 g)
Servings per Container: About 2
Amount Per Serving% Daily Value
Calories180
   Calories from Fat45
Total Fat5 g8%
   Saturated Fat1 g5%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium590 mg25%
Total Carbohydrate25 g8%
   Dietary Fiber6 g24%
   Sugars3 g
Protein8 g12%
Vitamin A4%
Vitamin C2%
Calcium2%
Iron15%
* Percent Daily Values are based on a 2,000 calorie diet.
Other Ingredients: (Vegan): Filtered water, organic lentils, organic celery, organic carrots, organic onions, organic potatoes, organic extra virgin olive oil, sea salt, bay leaves.
Warnings

Individuals with Food Allergies:  This product is made in a facility that also processes food containing wheat, milk, soy, tree nuts, and seeds (including sunflower seeds).  In addition to gluten testing, strict allergen control measures are implemented at all levels of production.  Amy's Kitchen does not use any peanuts, fish, shellfish or eggs.

 

 

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
View printable version Print Page

Vegan Thanksgiving Pot Pie

Don’t be afraid to skip turkey this Thanksgiving! You can cook up an equally delicious vegan feast. This vegetable pot pie – brimming with hearty ingredients and delectable flavor – will leave your guests just as satisfied as they’d be with traditional holiday fare. Despite the lack of turkey, everyone will want to gobble-gobble this one right up.

Vegetable Pot Pie with Peas and Carrots Peeking Through Crust | Vitacost.com/blog

Ingredients

1 packet whole grain gluten-free pastry flour
1 can Amy’s organic lentil soup
1 cup vegetable broth
2 Tbsp. Nutiva coconut oil with buttery flavor
2 Tbsp. olive oil, plus additional for greasing
1 tsp. thyme
1 tsp. turmeric
1/2 tsp. Redmond real salt
1/4 tsp. black pepper
1/4 cup parsley, chopped
1 lb. mushrooms, sliced in half
1 brown onion, diced
1 garlic clove, diced
1 large carrot, diced

Directions

  1. Preheat oven to 400 degrees F and grease six ramekins with olive oil.
  2. Make pastry by following directions on box. Roll one sheet of pasty over each ramekin, covering bottom and sides of dish, with some overhang. Press down into ramekin and along sides. Leave some pastry for top of each pie once filling is inside.
  3. In large pot, heat coconut and olive oils. Add onion, garlic and mushrooms and cook 5 minutes, or until mushrooms begin to brown. Add carrots and spices and cook another 5 minutes.
  4. Add soup and broth and simmer for 5 minutes.
  5. Pour filling into each ramekin. Finish by adding a layer of pastry on top of each. Pinch down around top so it sticks to pastry sides. Cut a few slits in top of each pie and brush with olive oil.
  6. Bake for 25 minutes, or until crust is golden and puffy.

Tip: Serve with vegan mashed potatoes and gluten-free gravy.

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