Try this Golden Lentil Soup with Potatoes recipe, or contribute your own.
Suggest a better descriptionIn a large soup pot, combine lentils with beef broth, tomatoes, parsley, onion, bay leaf and garlic. Bring to a boil, reduce heat, cover and simmer for 1 hr until lentils are tender. Add carrots and potato and more water as necessary to maintain the same level of liquid. Cook for an additional 30 minutes, stirring occasionally until potatoes are tender. Salt and pepper to taste. Remove bay leaf before serving. To Serve: Ladle into serving bowls. Tope each bowl wit hchopped tomato and a large sprig of parsley. This was really, really good. According to original recipe: Cal 120, Fat <1g, Chol 0mg, Sod 74mg, CFF 3% Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.7mg | 0 % | |
Potassium 9.8mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 2
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