Try this Creamy Lentil and Ancho Chili Soup recipe, or contribute your own.
Suggest a better descriptionToast the chilies in a preheated 200? oven 7 minutes. Remove and discard the stems and seeds. Place in a small bowl and cover with 1 cup hot water. Cover bowl and let sit 15 minutes. Remove the chilies from the water, reserving the soaking water. Combine the chilies with the allspice, cloves, cumin, rosemary, pepper and tomato paste in a food processor or blender. Process until smooth. Cook onion and garlic in the vegetable oil over medium-low heat until onion is soft, about 10 minutes. Add chili paste and dry, stirring, 2 minutes. Add lentils, chili soaking water, 6 cups water, orange zest and bay leaf. Raise heat and bring to a boil. Then reduce heat and cook, partially covered, stirring occasionally for 1 1/4 hours, or until lentils are tender. Stir occasionally to prevent lentils from sticking. Stir in the salt. Remove soup from heat. Let soup cool for about 10 minutes, stirring occasionally. Slowly stir in the sour cream. Stir in the cilantro and serve. Source: _The Dean & Deluca Cookbook_ by David Rosengarten with Joel Dean and Giorgio DeLuca. As printed in Seattle Times, 1/8/97. Posted by Rooby. Per serving: 158 Calories; 2g Fat (13% calories from fat); 10g Protein; 24g Carbohydrate; 5mg Cholesterol; 388mg Sodium Posted to Digest eat-lf.v097.n060 by ilenewar@starnetinc.com on Mar 03, 1997.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 81 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 47.2mg | 2 % | |
Potassium 207.6mg | 5 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 9.8g | ||
Protein 5g | 7 % | |
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: 81
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