This is a savory, inexpensive-to-prepare soup you can make quickly and feel healthy about eating. The lemon really brightens the flavor of the soup.
Peel and chop onion and carrot. Pour 2 tablespoons canola oil in soup pot and heat. Saute carrot and onion until tender. Add dill and basil. Add 1 cup of dried lentils. Add 4 cups of water. Add lemon slices. Add bouillon cube. Add salt and pepper. Heat to boiling, then turn down heat and simmer about 45 minutes or until lentils are soft. Serve.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 8 | ||
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Calories: 144 | ||
Calories from Fat: 36 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 20.2mg | 1 % | |
Potassium 344.1mg | 9 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 11.1g | ||
Protein 7.7g | 11 % | |
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: 144
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