Directions:
- Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
- Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.
- Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.
- Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.
- Mix in the sherry and serve.
- For Vegetarian use only the water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.14 Kcal (2517 kJ) | ||
| Calories from fat | 78.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 13% | |
|---|---|---|---|
| Sodium | 746.81mg | 31% | |
| Potassium | 2024.59mg | 43% | |
| Total Carbs | 91.46g | 30% | |
| Sugars | 9.71g | 39% | |
| Dietary Fiber | 37.82g | 151% | |
| Protein | 39.04g | 78% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 10.9mg | 61% | |
| Calcium | 131.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 102.47 Kcal (429 kJ) | ||
| Calories from fat | 13.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 13% | |
|---|---|---|---|
| Sodium | 127.3mg | 31% | |
| Potassium | 345.12mg | 43% | |
| Total Carbs | 15.59g | 30% | |
| Sugars | 1.65g | 39% | |
| Dietary Fiber | 6.45g | 151% | |
| Protein | 6.66g | 78% | |
| Vitamin C | 5.2mg | 50% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.9mg | 61% | |
| Calcium | 22.4mg | 13% | |
* 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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