Try this Lentil-Carrot Soup recipe, or contribute your own.
Suggest a better descriptionSaute carrot, onion and garlic in oil until vegetables are soft, about 5 minutes. Stir in lentils and saute 1 minute more. Add water, bring to a boil, and reduce to a simmer. Cook, uncovered, over medium heat until lentils are very soft and soup has thickened, about 45 minutes. Stir in lemon juice, thyme, salt and pepper. Serve garnished with croutons. Makes 8 servings. ARKANSAS GAZETTE, 1989, FROM IDAHO AND WASHINGTON DRY PEA AND LENTIL COMMISSION TEST KITCHEN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 186 | ||
Calories from Fat: 48 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 241.2mg | 8 % | |
Potassium 301.1mg | 8 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 27.1g | ||
Protein 4.5g | 6 % | |
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: 186
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