Place the lentils, garlic, and onion in a large sauce pan and cover with cold water.
Bring to a boil, then turn down the heat so the liquid only simmers. Partially cover and cook over low heat for 2 hours. Stir occasionally.
Saute the meat in butter until pink then add okra. Continue to cook until meat is browned. Set aside.
When the soup has cooked 2 hours, add the salt, dill seed, pepper, tomato sauce and sauteed meat and okra. Return the soup to a simmer; cook for 1 hour more.
Add the pasta, stir to mix and cook for 12-15 more minutes until pasta is done.
Ladle the soup into bowls and garnish with green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1691g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (15%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 35.9mg||11 %|
|Sodium 717.9mg||25 %|
|Potassium 2630.1mg||69 %|
|Total Carbohydrate 148.3g||44 %|
|Dietary Fiber 30.7g||123 %|
|Sugars, other 117.7g|
|Protein 30.1g||43 %|
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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: 791
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