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Lentil Parmesan Soup

Budget.Gourmet's picture
Ingredients
  Dry lentils 2 Cup (32 tbs)
  Water 1 Quart
  Brown soup stock 2 Quart (Basic One)
  Potato 1 , peeled and diced
  Carrots 2 , grated
  White vinegar 3 Tablespoon
  Salt To Taste
  Ground cloves 1⁄8 Teaspoon
  Dry sherry 1 Tablespoon
  Parmesan cheese 1 Tablespoon
Directions

Soak the lentils in the water for 2 hours.
Place (water included) in soup pot, and add the soup stock, potato, carrots, vinegar, salt, and cloves.
No pepper Cook over low heat for 3 hours, and serve with sherry and Parmesan cheese in a bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Gourmet

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4.257145
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1877 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 10.2 mg3.4%

Sodium 4593.5 mg191.4%

Total Carbohydrates 304 g101.5%

Dietary Fiber 125.1 g500.6%

Sugars 25.5 g

Protein 147 g293.8%

Vitamin A 411.9% Vitamin C 106.7%

Calcium 61.3% Iron 200.9%

*Based on a 2000 Calorie diet

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Lentil Parmesan Soup Recipe