Directions:
- Rinse and then soak the lentils in enough water to cover for at least 20 minutes. Drain off and rinse.
- Put lentils into a saucepan with water for cooking.
- Add the other ingredients, except for the parsley, to the sauce pan.
- Cook until the lentils are tender which takes about 30 minutes.
- Cool and put into a blender to combine.
- Add fresh parsley and blend.
- Add water to taste.
- Rinse rice and cook in a saucepan with 2 cups water for about 25 minutes.
- Place a generous scoop of rice into a soup bowl and pour the lentil soup over it. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.46 Kcal (655 kJ) | ||
| Calories from fat | 3.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 554.68mg | 23% | |
| Potassium | 581.07mg | 12% | |
| Total Carbs | 25.64g | 9% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 11.26g | 45% | |
| Protein | 12.92g | 26% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.6mg | 15% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 27.94 Kcal (117 kJ) | ||
| Calories from fat | 0.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 1% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 99.06mg | 23% | |
| Potassium | 103.77mg | 12% | |
| Total Carbs | 4.58g | 9% | |
| Sugars | 0.46g | 10% | |
| Dietary Fiber | 2.01g | 45% | |
| Protein | 2.31g | 26% | |
| Vitamin C | 1mg | 9% | |
| Iron | 0.5mg | 15% | |
| Calcium | 12.9mg | 7% | |
* 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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