Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
441
Calories
19g
Protein
2g
Fat
96g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup(s) lentils
- 4 cup(s) vegetable stock
- 1 cup(s) onion chopped
- 2 med garlic clove minced, 1
- medium
- 2 cup(s) carrots sliced
- 1/2 cup(s) leeks
- 2 cup(s) turnip
- 2 med potato raw w/o skin
- 1 cup(s) celery, diced
- 1/2 teaspoon(s) rosemary dried
- 28 ounce(s) tomato canned
- crushed
- 1/2 teaspoon(s) pepper
- 1 tablespoon(s) lemon juice
- 3 tablespoon(s) parsley fresh
- =
Directions
1
Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot. Bring to boil, cover, and simmer for 50 min. add tomatoes and pepper. Simmer for 25 min. stir in lemon juice and garnish with parsley. Serve hot. Nutritional analysis calories ( 180 cal) protein ( 6.9 g) carbohydrate ( 39 g) fat (0.69 g) calories from protein: 14 % carbohydrate: 82 % fat: 3 wine jelly sans gelatin
Recipe sourced from
fandom