This is one of my husband’s all-time favorite soups. Every time he eats the last drop of this soup, he asks me when I am going to cook it again...Nellie
Heat oil in a large soup pan. Add onion, celery, and salt. Cook, stirring, 5 minutes. Add garlic, ginger, turmeric, parsley, cooking and stirring, another 2 minutes. Add lentils and boiling vegetable broth. Bring to boil, cook 20 minutes or until lentils are tender. Thin soup with broth, if needed. Add tomatoes, cooked garbanzo beans [rinse and drain, if using canned], coriander, cumin, red pepper and cook 10 minutes. Add mint, lime zest and lime juice.
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Serving Size: 1 Serving (1510g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 311 | ||
Calories from Fat: 16 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 5647.5mg | 195 % | |
Potassium 528.6mg | 14 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 49.9g | ||
Protein 12.6g | 18 % | |
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: 311
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