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Lentil Soup Recipe
|Hot water||9 Cup (144 tbs)|
|Pepper white||1⁄2 Teaspoon|
|Coriander leaves||2 Teaspoon, chopped|
|Milk||1 Cup (16 tbs)|
|Corn flour||1 1⁄2 Teaspoon|
Calories 142 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 2.5 g12.7%
Trans Fat 0 g
Cholesterol 10.9 mg
Sodium 109.5 mg4.6%
Total Carbohydrates 20 g6.8%
Dietary Fiber 6.1 g24.6%
Sugars 4.5 g
Protein 6 g11.9%
Vitamin A 34.5% Vitamin C 13%
Calcium 7.2% Iron 8.6%
*Based on a 2000 Calorie diet
1 Wash the lentils and rice well under running water.
2 Chop the vegetables finely.
3 In a pan, melt the butter.
4 Add in the vegetables and lentils.
5 Fry gently for about 5 minutes.
6 Pour in the hot water, stirring gently.
7 Add in all the spices and salt.
8 Bring to a boil and cover the pan.
9 Simmer until the vegetables are soft, stirring occasionally.
10 Pass the soup through a sieve.
11 Return to the pan and reheat.
12 In a small bowl, dissolve cornflour in milk.
13 Blend into the soup and cook gently for about 7 minutes.
14 Correct the seasoning.
15 Serve hot sprinkled with coriander leaves and croutons floating on top.