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Lentil-Potato Soup

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Ingredients
  Brown lentils 2 Cup (32 tbs), uncooked
  Bay leaves 1
  Water 8 Cup (128 tbs)
  Ground cumin 1⁄2 Teaspoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic cloves 1 , minced
  Chopped carrots 3⁄4 Cup (12 tbs)
  Cayenne pepper 1 Pinch
  Chopped celery 3⁄4 Cup (12 tbs)
  Lemon juice 1 Tablespoon
  Chopped idaho potatoes 1 Cup (16 tbs), peeled
Directions

Sort lentils, discarding any foreign material.
Rinse well and drain.
Place lentils, water, onion, carrots, celery, potatoes, bay leaf, cumin, garlic, and cayenne pepper in a heavy soup pot.
Cook for 45 minutes or until lentils are soft.
Add lemon juice, stir, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2317 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 0.77 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 379.9 mg15.8%

Total Carbohydrates 458 g152.7%

Dietary Fiber 144.9 g579.4%

Sugars 19.5 g

Protein 123 g246.7%

Vitamin A 338.7% Vitamin C 229.6%

Calcium 34% Iron 171.4%

*Based on a 2000 Calorie diet

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Lentil-Potato Soup Recipe