Try this Lentil and Tomato Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till smooth with the miso, cumin & salt. Reheat & serve hot. David Scott & Claire Golding, "The Vegan Diet" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 66 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 505mg | 17 % | |
Potassium 403.5mg | 11 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 11.6g | ||
Protein 6.1g | 9 % | |
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: 151
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