Photo: Cala
Cream of Lentil Soup
11 ingredients
10 min + 1 hr
4
openrecipes
Flavorful soup for the last remaining cold winter days ahead.
Estimated Nutrition (whole recipe, rough)
713
Calories
25g
Protein
8g
Fat
135g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
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
- 16 ounces, weight Dry Lentils, Soaked Overnight In Refrigerator
- 1-½ cup Low Sodium Vegetable Stock
- ½ cups Water
- 1 whole Carrot, Peeled, Grated
- 2 stalks Celery Rinsed, Grated
- 2 whole Shallots, Peeled, Grated
- ½ cups Light Cream
- 1 Tablespoon Cornstarch Dissolved In 1 Tablespoon Water
- 1 teaspoon Black Pepper
- ½ teaspoons Cumin
- ½ teaspoons Dry Ground Mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes