Directions:
- Soak lentils in water for 1/2 hour then rinse and drain well.
- In a large soup pot heat oil and cook tomatoes, scallions, carrots, and garlic to soften vegetables,
- Add lentils, dried mushrooms, rosemary and water ( or stock ) and bring mixture to a boil,
- Cover and simmer over an hour until lentils are tender.
- Add the chopped parsley , salt and pepper and vermouth to taste.
- Serves 12 .
- Soup freezes well.
- Note: cooking tip: when using dried mushrooms crumble them in by hand if possible or chop with a knife. I
- No need to reconstitute with soaking since the cut up mushrooms softly nicely in the simmering soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.46 Kcal (797 kJ) | ||
| Calories from fat | 25.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 4% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 83.76mg | 3% | |
| Potassium | 554.2mg | 12% | |
| Total Carbs | 29.14g | 10% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 13.06g | 52% | |
| Protein | 10.66g | 21% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.1mg | 17% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 53.05 Kcal (222 kJ) | ||
| Calories from fat | 6.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 4% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 23.33mg | 3% | |
| Potassium | 154.35mg | 12% | |
| Total Carbs | 8.12g | 10% | |
| Sugars | 0.94g | 13% | |
| Dietary Fiber | 3.64g | 52% | |
| Protein | 2.97g | 21% | |
| Vitamin C | 2.7mg | 16% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 17% | |
| Calcium | 17.6mg | 6% | |
* 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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