Cream Of Lentil Soup Recipe

Cream Of Lentil Soup picture

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Dried lentils1 Pound
 Water3 Quart
 Beef bouillon2 Tablespoon
 Onion1 , chopped
 Garlic1 Clove (5 gm), minced
 Carrot1 , chopped
 Celery stalk1 , chopped
 Powdered mustard1⁄4 Teaspoon
 Bologna/Hard salami / boiled ham1⁄4 Pound, cut into thin strips
 Light cream1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 688 Calories from Fat 247

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 15 g74.8%

Trans Fat 0.4 g

Cholesterol 82.5 mg

Sodium 481.6 mg20.1%

Total Carbohydrates 77 g25.5%

Dietary Fiber 35.8 g143.1%

Sugars 4.7 g

Protein 34 g68.5%

Vitamin A 65.3% Vitamin C 23%

Calcium 13.3% Iron 50.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Rinse lentils and drench in water for a whole night, without draining.

MAKING
2) On the next day, pour in bouillon, vegetables and mustard and allow to come to boil.
3) Cover and simmer for 2 hours until lentils are very soft.
4) Pass the cooked lentils through sieve if desired and stir in meat.
5) Add salt and pepper to taste and boil for 10 minutes.

SERVING
6) Top with cream and serve.
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