Puree Of Lentil Soup Recipe
Ingredients
| Lentils | 2 Cup (32 tbs) | |
| Water | 1⁄2 Quart | |
| Onion | 1 | |
| Special oil | 2 Tablespoon | |
| Chopped onions | 3⁄4 Cup (12 tbs) | |
| Salt | 1 Teaspoon | |
| Curry powder | 2 Teaspoon | |
| Skim milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 449 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 0.58 mg0.19%
Sodium 509.2 mg21.2%
Total Carbohydrates 67 g22.2%
Dietary Fiber 31.2 g124.8%
Sugars 6.2 g
Protein 27 g53.6%
Vitamin A 1.3% Vitamin C 15.9%
Calcium 11.6% Iron 45.2%
*Based on a 2000 Calorie diet
Directions
Combine in a saucepan with the water and onion; bring to a boil, cover loosely, and cook over low heat 2 hours.
While the lentils are cooking, heat the oil in a skillet; saute the onions 10 minutes.
Add to the lentils with the salt and curry powder; cook 30 minutes longer, or until the lentils are tender.
Puree in an electric blender or force through a sieve.
Return to the saucepan and stir in the milk.
Heat.
Chef
