Try this Lentil Soup recipe, or contribute your own.
Suggest a better descriptionIn a large pot, heat oil, add thyme, cumin, turmeric,
shallot, leek, and celery. Cook about 5 minutes until
vegetables are soft. Add tomatoes and tomato paste,
cook 1-2 minutes; add lentils, carrots, and squash; cook 1-2
minutes.
Add water (or broth), wine, bay leaves, parsley (or cilantro).
Season with salt & pepper, cover and simmer until lentils
are tender, about 25 minutes. Done!
From: "A Way To Garden" web-site, 9/21/13.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (260g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 73 | ||
Calories from Fat: 13 (18%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.7mg | 1 % | |
Potassium 362.9mg | 10 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 9.5g | ||
Protein 1.4g | 2 % | |
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: 73
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.