1. Heat Olive Oil in 3-quart saucepan over medium heat and cook carrots and celery, stirring occasionally, 3 minutes.
2. Add lentils and cook 1 minute. Stir in 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes.
3. Stir in Lipton® Recipe Secrets® Onion Soup and Dip Mix blended with remaining 1 cup water. Simmer covered an additional 10 minutes or until lentils are tender. Stir in vinegar. Serve over hot couscous.
- 8 g Total Fat
- 1 g Saturated Fat
- 590 mg Sodium
- 49 g Total Carbohydrates
- 17 g Dietary Fiber
- 3 g Sugars
- 16 g Protein
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Nutritional Information
- 8 g Total Fat
- 1 g Saturated Fat
- 590 mg Sodium
- 49 g Total Carbohydrates
- 17 g Dietary Fiber
- 3 g Sugars
- 16 g Protein
Directions
1. Heat Olive Oil in 3-quart saucepan over medium heat and cook carrots and celery, stirring occasionally, 3 minutes.
2. Add lentils and cook 1 minute. Stir in 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes.
3. Stir in Lipton® Recipe Secrets® Onion Soup and Dip Mix blended with remaining 1 cup water. Simmer covered an additional 10 minutes or until lentils are tender. Stir in vinegar. Serve over hot couscous.