Try this Lentil Barley Soup recipe, or contribute your own.
Suggest a better descriptionThis came from a list on Prodigy in 1992. I have never tasted it but it sounds good. Saute "A" in large kettle in 1/4 cup butter till tender: Add 1 clove pressed garlic and saute for a minute. Add "C". Cover and simmer 45 minutes. Add 1 cup thinly sliced carrots and simmer till tender. Serve in bowls and sprinkle with shredded Swiss cheese. Posted to EAT-L Digest 16 Apr 97 by Jean Jones
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Serving Size: 1 Serving (2202g) | ||
Recipe Makes: 1 | ||
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Calories: 1136 | ||
Calories from Fat: 70 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 433.8mg | 15 % | |
Potassium 3726.6mg | 98 % | |
Total Carbohydrate 235.3g | 69 % | |
Dietary Fiber 55.5g | 222 % | |
Sugars, other 179.7g | ||
Protein 45.3g | 65 % | |
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: 1136
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