Red Lentil & Cracked Wheat Soup With Fresh Mint & Pepper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tamara3 | 1 | Servings | |
INGREDIENTS
| 60 | g | Butter or olive oil |
| 2 | Onions, finely diced | |
| 200 | g | Red lentils, rinsed |
| 200 | g | Fine bulgar, cracked wheat |
| 2 | Vegetable stock, up to 2 1/2 | |
| 80 | g | Tomato paste |
| Red pepper paste | ||
| Dried or fresh mint |
INSTRUCTIONS
Heat the butter or olive oil and add the onions, cooking until golden brown. Add the rinsed lentils, fine bulgar, stock and tomato paste and simmer for about an hour or until the lentils are tender. Stir vigorously to break up the lentils and season to taste with salt, adding a little more stock if the soup is too thick. Serve the soup hot drizzle with some pepper paste and garnished with fresh or dried mint. Converted by MC_Buster. Per serving: 1522 Calories (kcal); 33g Total Fat; (19% calories from fat); 56g Protein; 257g Carbohydrate; 21mg Cholesterol; 14385mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 645mg
Potassium: 1267.4mg
Carbohydrates: 43.6g
Fiber: 8.6g
Sugar: 22.5g
Protein: 6.9g