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Red Lentil Soup -1

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Submitted by chrisbest

YIELD

1 servings

PREP

15 min

COOK

50 min

READY

65 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 2
MEDIUM MEDIUM ONIONS
finely chopped
½ 226.8
6 1.4
CUPS L BEEF STOCK
or chicken stock, prefer veal stock if possible
1 5
TEASPOON ML PAPRIKA
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML MINT LEAVES
dried *
1 5
TEASPOON ML PARSLEY LEAVES
dried

Directions

In a large soup pot, sauté oil and onions.

When onions are soft, add lentils.

Stir several minutes.

Add remaining ingredients. Bring to a boil.

Simmer until lentils are very soft, about 35 minutes.

Soup may be pureed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1906g (67.2 oz)
Amount per Serving
Calories 1191 12% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4057mg 169%
Total Carbohydrate 59g 59%
Dietary Fiber 75g 298%
Sugars g
Protein 180g
Vitamin A 34% Vitamin C 51%
Calcium 32% Iron 130%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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