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Lentil And Parmesan Dip

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Ingredients
  Canned lentil soup 19 Ounce (1 Can, 19 Ounces Progresso)
  Italian style bread crumbs 4 Tablespoon (Progresso)
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (Progresso)
  Wine vinegar 1 Tablespoon (Progresso)
  Finely chopped parsley 4 Tablespoon
  Finely minced onion 2 Tablespoon
  Raw vegetables 1 Cup (16 tbs) (For Dipping)
Directions

In a medium saucepan combine lentil soup and bread crumbs.
Bring to a boil.
Boil and stir for 1 minute.
Remove from heat.
Stir in Parmesan cheese, wine vinegar, parsley and onion.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian

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4.242855
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 944 Calories from Fat 174

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 3154.1 mg131.4%

Total Carbohydrates 160 g53.3%

Dietary Fiber 30.9 g123.5%

Sugars 20.6 g

Protein 45 g90%

Vitamin A 163.4% Vitamin C 157.1%

Calcium 64.2% Iron 54.4%

*Based on a 2000 Calorie diet

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Lentil And Parmesan Dip Recipe