Lentil soup, change spice to change flavor profile.
Rinse the lentils in cold water a few times and drain. Transfer the lentils to a pot with 4 cups of water. Bring the water to bowl over medium-high heat. Skim off foam with skimmer. Stir in onion, celery root, carrot, thyme, and bay leaf Reduce heat to medium-low and simmer stirring frequently until lentils are soft and the soup is thick and creamy, 25-30 minutes. Toward the end of cooking time remove bay leaf season with salt and pepper to taste. Garnish with chopped cilantro and if desired use 1-2 tablespoons of heavy cream. store leftovers (add water when reheating.
Optional variations, curry works well in red lentils. Saute veggies in oil before adding them to the pot.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 31 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 27.6mg | 1 % | |
Potassium 635.4mg | 17 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 20.2g | ||
Protein 15.1g | 22 % | |
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: 243
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