Inspired by Mediterrano resturaunt Ridgewood
In a large soup pot, sauté garlic and cilantro in olive oil for 4-5 min. Add diced parsnips, turnips, and carrots and cook for another 3 min.
Add water, bring to boil and add lentils. Reduce heat to low: cover and simmer for about 25 min, until the lentils are tender.
Add chickpeas, crushed tomatoes, tomato purée, salt, cumin, turmeric ,pepper and cayenne.
Bring to a quick boil, then reduce heat, and simmer covered for another 15-20 min.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 27 | ||
Calories from Fat: 25 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.7mg | 0 % | |
Potassium 14.9mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
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: 27
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