Try this Lentil and Spaghetti Soup with Tomatoes And Garlic recipe, or contribute your own.
Suggest a better description(from Cooks Magazine, March, 1990) To Cook: Bring first 6 ingredients plus 1/4 cup olive oil and 2 quarts water to a boil in a soup kettle. Cover and simmer until lentils are just tender, about 1 hour. Add spaghetti and 1 Tabsp salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with 1/4 teasp pepper and additional salt to taste. Can be cooled, covered, and refrigerated up to 2 days. To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle each bowl of soup ith 1 teasp olive oil and serve immediately. Makes 6 servings. Posted to FOODWINE Digest 09 Jan 97 From: Gretl Collins
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 183 | ||
Calories from Fat: 182 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.9mg | 5 % | |
Potassium 12.3mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
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: 183
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