Try this Quick Lentil-Kale Soup recipe, or contribute your own.
Suggest a better descriptionCook for about 30 to 60 minutes the lentils in a heavy pot (beans tend to stick to the sides of thin pots). While the lentils are cooking briefly saute the onions in water and add parsley, bay leaf. When onions are soft add the celery. Stir for about 2 minutes then add the carrots. Briefly saute until the carrots are brighter in colour but still a little crunchy. Add the lentils and tomatoes and stir the kale into the lentils. Keep stirring. When the kale is wilted, add water and the rest of the seasoning. Simmer the soup for about 5 to 10 minutes. Serves about 4 to 6. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 4 | ||
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Calories: 143 | ||
Calories from Fat: 11 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 192.5mg | 7 % | |
Potassium 866.5mg | 23 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 18.9g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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