Try this Lentil Soup with Spicy Yogurt Topping recipe, or contribute your own.
Suggest a better description1. Heat oil in Dutch oven. Add onion and carrot; saute for 10 minutes or until onions are slightly softened. 2. Add water to broth to make 8 cups. Add to pot along with lentils, cumin, salt, oregano, pepper and bay leaves. Bring to boiling, skimming occasionally. Reduce heat to low; cover; simmer 45 minutes. Discard bay leaves. 3. Meanwhile, prepare Spicy Yogurt Topping. 4. Puree 1 cup soup mixture in food processor or blender. Return to pot. Stir in jalapeno pepper. If soup is too thick, stir in additional chicken broth, if desired. 5. Remove mixture from heat. Spoon into soup bowls. Top with Spicy Yogurt Topping. Spicy Yogurt Topping: Combine 1 container (8 oz.) plain low-fat yogurt, 2 T chopped fresh cilantro, 1/2 t cumin, 1/8 to 1/4 t ground red pepper and 1/8 t salt. Refrigerate for up to 1 week. Nutrient value per serving: 288 calories, 17 g protein, 6 g fat, 43 g carbohydrate, 1,030 mg sodium, 4 mg cholesterol. Exchanges: 1-1/2 starch/bread, 3/4 meat, 1/5 milk, 1-1/2 vegetable, 3/4 fat. Source: Family Circle, November 1996 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 20:51:54 EDT From: jane.ghorbani@juno.com (Jane Ghorbani)
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 8 | ||
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Calories: 135 | ||
Calories from Fat: 16 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.2mg | 7 % | |
Potassium 605.3mg | 16 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 16g | ||
Protein 7.6g | 11 % | |
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: 135
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