Lentil Soup Recipe from Newsday
1. Heat oil in soup pot over medium high.
2. Add onion, cook 3 to 4 minutes until softened. Stir in paprika and oregano; add water and lentils and bring to boil.
3. Reduce heat and simmer 20 minutes. Add vegetable stock; bring to boil. Add spinach and butternut squash; simmer 10 minutes until lentils are tender.
4. Stir in tomatoes, vinegar, salt and pepper and simmer another 3 to 5 minutes to allow flavors to meld. Makes 6 servings.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 258 | ||
Calories from Fat: 33 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 7.9mg | 2 % | |
Sodium 122.6mg | 4 % | |
Potassium 808.9mg | 21 % | |
Total Carbohydrate 42.5g | 13 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 29.2g | ||
Protein 17.3g | 25 % | |
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: 258
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