Vegan Lentil Soup Recipe
Ingredients
| Lentils | 1 Cup (16 tbs) | |
| Boiling water | 5 Cup (80 tbs) | |
| Coarse salt | 1 Tablespoon | |
| Pepper | 1⁄4 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Tomatoes | 1 Ounce, can | |
| Onion | 1 Large, minced | |
| Dill seeds | 1 Tablespoon | |
| Garlic | 2 Clove (10 gm), crushed | |
| Bay leaves | 2 |
Nutrition Facts
Serving size: Complete recipe
Calories 1682 Calories from Fat 844
% Daily Value*
Total Fat 96 g147.8%
Saturated Fat 58.4 g292%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 5060.3 mg210.8%
Total Carbohydrates 159 g53%
Dietary Fiber 68.1 g272.6%
Sugars 18.1 g
Protein 57 g114.8%
Vitamin A 65.2% Vitamin C 70.6%
Calcium 50.7% Iron 103.9%
*Based on a 2000 Calorie diet
Directions
Place in a bowl, cover with hot water and let soak 40 minutes.
Drain, then place in an 8-cup (2 L) microwave-safe baking dish.
Add the other ingredients, cover.
Microwave 15 minutes at HIGH, stir, then microwave, uncovered, at MEDIUM-HIGH 45 minutes to 1 hour.
Stir well.
Continue to microwave at the same intensity if necessary.
Let stand 1 hour.
To serve, microwave in the bowl or in individual plates, 1 minute per plate; 3 to 4 plates can be reheated together.
Chef
