This reipe is from Mediterranean Harvest by Martha Rose Shulman. I found it in one of Food & Wine's Best of the Best Series.
In a medium soup pot, heat the 2 tablespoons of olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the water, tomatoes with their juices, lentils, bay leaves and rosemary. Bring the soup to a simmer, breaking up the tomatoes with the back of a spoon. Cover and simmer over low heat until the lentils are tender, about 30 minutes.
Season the soup with salt and pepper and discard the bay leaves and rosemary sprig. Ladles the soup into bowls, drizzle with olive oil, sprinkle with cheese and serve.
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Serving Size: 1 Serving (614g) | ||
Recipe Makes: 6 | ||
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Calories: 213 | ||
Calories from Fat: 46 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.4mg | 3 % | |
Potassium 720.4mg | 19 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 18.2g | ||
Protein 11.2g | 16 % | |
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: 213
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