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Turkish Lentil Soup Recipe
|Dried lentils||1 Cup (16 tbs)|
|Beef stock||3 Cup (48 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Butter||3 Tablespoon (3/8 Stick)|
|Onion||1 Large, finely chopped|
|Tomato juice||3 Cup (48 tbs)|
|Ground red pepper||1 Dash|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1355 Calories from Fat 353
% Daily Value*
Total Fat 40 g61.8%
Saturated Fat 23.9 g119.6%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 1934.4 mg80.6%
Total Carbohydrates 186 g62.1%
Dietary Fiber 68.1 g272.4%
Sugars 47 g
Protein 74 g148.1%
Vitamin A 141.4% Vitamin C 339.3%
Calcium 36.7% Iron 124.3%
*Based on a 2000 Calorie diet
Cover and cook until lentils are tender, about 30 minutes.
Stir occasionally Melt butter in large saucepan over medium heat.
Add onion and saute until golden.
Stir in lentils and stock, tomato juice and red pepper .
Cover and simmer 30 minutes.
If too thick, stir in additional stock or tomato juice.
Taste and adjust seasoning with salt, pepper and additional red pepper if necessary.