Try this Lebanese Lentil and Chard Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in medium saucepan. Add onion and saute over medium-low heat for 7 minutes, or until golden. Add garlic and saute for 1 minute. Remove half of mixture from pan. Add lentils and 4 cups water to pan. Bring to a boil Cover and simmer over low heat for 30 minutes, adding more water if soup becomes too thick,
Add chard, salt, pepper, and cumin and simmer for 10 minutes, or until lentils and chard are tender.
Return sauteed onions to pan. Add cilantro. Taste and adjust seasoning. Serve with lemon wedges.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 320 | ||
Calories from Fat: 25 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.3mg | 1 % | |
Potassium 875.3mg | 23 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 25.4g | 101 % | |
Sugars, other 27.5g | ||
Protein 21.5g | 31 % | |
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: 320
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