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Cream Of Lentil Soup

chef.expert's picture
Ingredients
  Dried lentils 1 Pound
  Water 3 Quart
  Beef bouillon 2 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Carrot 1 , chopped
  Celery stalk 1 , chopped
  Powdered mustard 1⁄4 Teaspoon
  Bologna/Hard salami / boiled ham 1⁄4 Pound, cut into thin strips
  Light cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Rinse lentils and drench in water for a whole night, without draining.

MAKING
2) On the next day, pour in bouillon, vegetables and mustard and allow to come to boil.
3) Cover and simmer for 2 hours until lentils are very soft.
4) Pass the cooked lentils through sieve if desired and stir in meat.
5) Add salt and pepper to taste and boil for 10 minutes.

SERVING
6) Top with cream and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Healthy
Servings: 
4

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 688 Calories from Fat 247

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 15 g74.8%

Trans Fat 0.4 g

Cholesterol 82.5 mg27.5%

Sodium 481.6 mg20.1%

Total Carbohydrates 77 g25.5%

Dietary Fiber 35.8 g143.1%

Sugars 4.7 g

Protein 34 g68.5%

Vitamin A 65.3% Vitamin C 23%

Calcium 13.3% Iron 50.3%

*Based on a 2000 Calorie diet

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Cream Of Lentil Soup Recipe