Try this Lentil Soup - Jaffrey recipe, or contribute your own.
Suggest a better descriptionWash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer another 5 minutes. Just before serving, heat the vetetable oil in a skillet over medium high heat. Put in the asafetida and cumin seeds. As soon as the cumin begins to sizzle and expand and the seeds darken, pur the contents of the skillet over the lentils and stir. To serve: Serve the lentils with rice. Per serving: 173 Calories; 1g Fat (3% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 406mg Sodium ### Recipe by: Madhur Jaffrey Posted to recipelu-digest by Sharon Raghavachary
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 114 | ||
Calories from Fat: 50 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 221.3mg | 6 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 7.3g | ||
Protein 5.2g | 7 % | |
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: 114
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