Try this Lentil Soup recipe, or contribute your own.
Suggest a better descriptionAdapted from the original "Moosewood Cookbook" (1977 edition) Preparation time: an hour or more of cooking (about 10 minutes of work) 1) Place the lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until the lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency. 2) Heat the oil or melt the butter in a medium-sized skillet. Add the onion, celery, and carrots, and saute over medium heat for about 10 minutes. Add the garlic, 1 teaspoon salt, pepper, and herbs of your choice, and sautO about 5 minutes longer. Transfer to the lentils. 3) Stir in the wine, if desired, the lemon juice and the molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions on top, if desired. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.4mg | 1 % | |
Potassium 117.9mg | 3 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.4g | ||
Protein 0.6g | 1 % | |
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: 23
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