Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
| 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
- =
- green lentils - 115 g
- water - 500 g
- onions - 80 g
- butter or margarine - 40 g
- all purpose flour - 12 g
- rice - 25 g
- salt - 12 g
- egg - 1
- milk - 200 g
- red pepper - 1 g
- bread - 40 g
- =
Directions
Soak green lentils overnight with a cup of water. Add 1 cup of water and cook over low heat for 20-25 minutes or until tender. Set aside. Saute' chopped onion in melted margarine for 2-3 minutes, stirring occacionaly. Stir in flour bending well. Add water, green lentils and rice, stir. Simmer for 35-40 minutes or until rice is tender. Place into a food processor container. Processe until well blended and creamy.Season with salt. Bring to boil and simmer for a minute. Combine slightly beaten egg and milk mixing well. Blend in soup stirring constantly. Boil gently for 1 minute. Sprinkle with red pepper. Top with toasted bread cubes. Serve hot.