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Lentil Soup Recipe
|Oil/Butter / ghee||2 Tablespoon|
|Carrots||2 , diced|
|Turnip/Swede||1 Medium, diced|
|Celery stick||2 , chopped|
|Lentils||400 Gram, soaked for 30 minutes (About 14 Ounce)|
|Tomato puree||1 Tablespoon (Optional)|
|Hot water||1 1⁄2 Liter (Around 2.75 Pint)|
|Salt/1 tablespoon tamari||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried thyme||1 Teaspoon|
Serving size: Complete recipe
Calories 1815 Calories from Fat 317
% Daily Value*
Total Fat 36 g55.2%
Saturated Fat 4.9 g24.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2275 mg94.8%
Total Carbohydrates 272 g90.6%
Dietary Fiber 133.7 g534.7%
Sugars 21 g
Protein 107 g214.8%
Vitamin A 432.6% Vitamin C 100.7%
Calcium 57.2% Iron 225.4%
*Based on a 2000 Calorie diet
Drain the lentils and add them to the pan with the bay leaves, tomato puree, if using, and 1 litre (13/4 pints) of the water.
Bring to the boil, then reduce the heat, half cover and simmer for 15-20 minutes, or until the lentils are soft.
2 Add the salt or tamari, oregano, thyme and as much of the remaining water as is necessary to achieve the consistency of your choice.
Simmer for 2-3 minutes and serve.