Directions:
- Place lentils in bowl, cover with cold water and let soak while
- Preparing vegetables.
- In heavy kettle, heat butter and off and sauté garlic, onions,
- Celery, celery leaves, carrots, brown rice and half the chopped parsley for about 3 minutes.
- When onions have wilted, drain lentils and add to other vegetables.
- Add water or stock, salt, pepper and yeast. Bring to boil, cover .
- Simmer until vegetables are tender (about 1 1/2 hours).
- Remove 2/3 cup broth and mix with miso until smooth. Return to kettle and cook 20 minutes.
- Serve in individual soup bowls garnished with lemon slices
- And remaining parsley.
- VARIATION: Barley or millet can be used in place of brown rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.73 Kcal (1577 kJ) | ||
| Calories from fat | 56.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 10% | |
|---|---|---|---|
| Cholesterol | 6.77mg | 2% | |
| Sodium | 1048.68mg | 44% | |
| Potassium | 961.74mg | 20% | |
| Total Carbs | 60.65g | 20% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 24.04g | 96% | |
| Protein | 20.46g | 41% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 6.4mg | 36% | |
| Calcium | 159.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 71.51 Kcal (299 kJ) | ||
| Calories from fat | 10.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 10% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 2% | |
| Sodium | 199.07mg | 44% | |
| Potassium | 182.56mg | 20% | |
| Total Carbs | 11.51g | 20% | |
| Sugars | 1.16g | 24% | |
| Dietary Fiber | 4.56g | 96% | |
| Protein | 3.88g | 41% | |
| Vitamin C | 2.8mg | 25% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.2mg | 36% | |
| Calcium | 30.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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