Try this Moroccan-Spiced Lentil Soup recipe, or contribute your own.
Suggest a better descriptionIn Dutch oven, bring water to a boil. Add lentils; return to a boil. Reduce heat; simmer 10 minutes. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over Medium-High heat until hot. Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally. Add onions to lentils. Ifdesired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom andsides to remove any bits of browned onions. Add to lenitl mixture. Stir in all remaining ingredients. Cover: cook 20 minutes. Makes 4 (1 3/4 cup) servings. Per serving: 310 calories, 1 g, fat, 2% CFF, 0 mg. cholesterol, 730 mg. sodium, 54 g carbohydrate, 24 g dietary fiber, 22 g protein Dietary Exchanges: 3 1/2 starch, 1 very lean meat Pillsbury, Fast and Healthy Cooking, Jan/Feb 99, p. 16 Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb 99 Posted to EAT-LF Digest by Roberta Banghart
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Serving Size: 1 Serving (831g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 360 | ||
Calories from Fat: 11 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.3mg | 1 % | |
Potassium 1011.2mg | 27 % | |
Total Carbohydrate 65.5g | 19 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 37.2g | ||
Protein 23.2g | 33 % | |
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: 360
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