Try this Lentil Soup recipe, or contribute your own.
Suggest a better descriptionI made this for lunch today and it was great--very thick and satisfying. It even uses red lentils for the person who wanted red lentil recipes. I made it with brown lentils, which (according to the notes) requires 15 minutes additional cooking time. I did not find that to be true. Mix first 8 ingredients in a large pot. Bring to boil. Reduce heat, cover and simmer 15 minutes or until lentils are tender. Remove bay leaf. Add tomato, coriander, cumin, and ground red pepper. Cook 2 minutes. Stir in lemon juice. Serves 6 (but I had two for lunch!) Posted to fatfree digest V98 #015 by Bette Kindman-Koffler
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Serving Size: 1 Serving (1082g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 122 | ||
Calories from Fat: 36 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3031.4mg | 105 % | |
Potassium 372.2mg | 10 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 15.7g | ||
Protein 5.6g | 8 % | |
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: 122
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