Lentil Soup (Diane Kochilas)
http://www.youtube.com/watch?v=6WEs_NQmIzc
1. Heat ¼ cup of the olive oil in a large pot and cook onions, stirring frequently, until wilted, 6 to 8 minutes. Add garlic and stir for 30 seconds. Add lentils and toss to coat.
2. Add the bay leaf. Pour in tomatoes and stir in the chard. Season with salt and pepper. Add 6 cups water, cover, and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 30 to 40 minutes, until lentils are very tender. Add additional water during cooking to thin the soup to desired consistency.
3. Adjust seasoning with salt and pepper if needed. Just before serving, stir in remaining olive oil and the vinegar. Serve hot, with a spoonful of black olive purée in each bowl if desired.
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Serving Size: 1 Serving (423g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 275 | ||
Calories from Fat: 42 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 16mg | 1 % | |
Potassium 694.9mg | 18 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 20.1g | 81 % | |
Sugars, other 21.3g | ||
Protein 17g | 24 % | |
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: 275
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