Cream of Lentil Soup Recipe

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Ingredients:

Serving

Directions:

In a large saucepan, combine the broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute 2-3 minutes longer or until vegetables are tender. Add garlic; cook for 1 minute.
Drain lentils; discard bay leaf and clove. Add to vegetable mixture. Stir in the spinach, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted. Yield: 9 servings (2-1/4 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.2 Kcal (1140 kJ)
Calories from fat	93.86 Kcal
		% Daily Value*
Total Fat	10.43g	16%
Cholesterol	34.18mg	11%
Sodium	669.05mg	28%
Potassium	732.13mg	16%
Total Carbs	30.33g	10%
Sugars	2.66g	11%
Dietary Fiber	14.49g	58%
Protein	13.95g	28%
Vitamin C	10.6mg	18%
Vitamin A	0.2mg	6%
Iron	3.9mg	22%
Calcium	78.6mg	8%

Amount Per 100 g
Calories	96.7 Kcal (405 kJ)
Calories from fat	33.35 Kcal
		% Daily Value*
Total Fat	3.71g	16%
Cholesterol	12.14mg	11%
Sodium	237.68mg	28%
Potassium	260.09mg	16%
Total Carbs	10.77g	10%
Sugars	0.94g	11%
Dietary Fiber	5.15g	58%
Protein	4.96g	28%
Vitamin C	3.8mg	18%
Vitamin A	0.1mg	6%
Iron	1.4mg	22%
Calcium	27.9mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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