Spanish Style Lentil Soup
1. Peel and chop carrots, celery, cabbage and onion.
2. Peel and chop potato in small cubes.
2. Process tomatoes, garlic, pimenton and salt with a blender until smooth to make the sofrito.
3. Peel and slice the chorizo.
4. Chop bacon.
5. Add the oil in a deep pot and set to medium heat.
6. Add chorizo and bacon and saute for 1 to 2 minutes.
7. Add potato and vegetables and saute for 1 or 2 minutes.
8. Add sofrito and saute for another minute until fragant.
9. Add lentils and water.
10. Bring to a boil and cook for 20-30 minutes until lentils are soft.
11. Serve in a soup bowl and garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 599 | ||
Calories from Fat: 96 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 260.8mg | 9 % | |
Potassium 1968.3mg | 52 % | |
Total Carbohydrate 94.5g | 28 % | |
Dietary Fiber 41g | 164 % | |
Sugars, other 53.5g | ||
Protein 33.6g | 48 % | |
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: 599
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