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Suggest a better description1. Pour the olive oil into a large soup pot. Add and saute the onions, mushrooms, and garlic over low-medium heat for about 2 or 3 minutes. Stir continually. 2. Add the water, lentils, and tomato paste. Stir well and bring the water to a boil over high heat. Then reduce heat to medium. Add the bay leaf, ginger, salt, and pepper. Stir, cover the pot, and cook the soup for 40 minutes. Remove the bay leaf. 3. Add the pasta, cover the pot, and simmer slowly for 15 minutes or until pasta is cooked. Stir again and serve immediately. Some grated Parmesan may b sprinkled on top of each serving. Recipe by: Twelve Months of Monastery Soups Posted to MC-Recipe Digest V1 #649 by Sue
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Serving Size: 1 Serving (8356g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7484 | ||
Calories from Fat: 576 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64g | 85 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 53968.6mg | 1861 % | |
Potassium 73547.9mg | 1935 % | |
Total Carbohydrate 1574g | 463 % | |
Dietary Fiber 419.6g | 1678 % | |
Sugars, other 1154.4g | ||
Protein 413g | 590 % | |
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: 7484
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