Try this Quick and Easy Middle Eastern Lentil Soup recipe, or contribute your own.
Suggest a better description1. Rinse the lentils and drain.
2. In a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.
3. Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.
4. Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Add more water if needed, to thin the soup
5. Sprinkle the soup with finely chopped parsley and serve with a lemon wedge.
6. Squeeze in the lemon just before eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (141g) | ||
Recipe Makes: 1 | ||
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Calories: 290 | ||
Calories from Fat: 242 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 249.8mg | 7 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 10.1g | ||
Protein 2g | 3 % | |
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: 290
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