Directions:
- In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes).
- Allow lentils to cool a little, puree them, and return them to the soup pot.
- Puree tomato, garlic and dates and add this mixture to the pureed lentils.
- Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes.
- Add evaporated skimmed milk, then heat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.4 Kcal (1609 kJ) | ||
| Calories from fat | 31.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 1% | |
| Sodium | 692.75mg | 29% | |
| Potassium | 1113.94mg | 24% | |
| Total Carbs | 68.5g | 23% | |
| Sugars | 17.51g | 70% | |
| Dietary Fiber | 22.86g | 91% | |
| Protein | 22.44g | 45% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 7.5mg | 42% | |
| Calcium | 187.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 81.43 Kcal (341 kJ) | ||
| Calories from fat | 6.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 5% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 1% | |
| Sodium | 146.75mg | 29% | |
| Potassium | 235.97mg | 24% | |
| Total Carbs | 14.51g | 23% | |
| Sugars | 3.71g | 70% | |
| Dietary Fiber | 4.84g | 91% | |
| Protein | 4.75g | 45% | |
| Vitamin C | 2.2mg | 17% | |
| Iron | 1.6mg | 42% | |
| Calcium | 39.7mg | 19% | |
* 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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