Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- onion - 2 small size (80 g)
- butter or margarine - 3 tablespoons (40 g)
- all-purpose flour - 2 tablespoons (12 g)
- water - 4 cups (1 lt)
- red split lentils - 2/3 cup (120 g)
- salt - 2 teaspoons (12 g)
- black pepper - 1/2 teaspoon (1 g)
- egg - 1 medium size (50 g)
- milk - 3/4 cup + 1 1/2 tablespoons (200 ml)
- bread - 2 think slices (40 g)
- =
Directions
Saute' chopped onion in melted margarine for 3 minutes stirring occasionally. Stir in flour blending well. Add water gradually stirring constantly. Stir in washed red split lentils. Simmer uncovered for 30 minutes or until red lentils are tender. Place into a food processor container. Process until well blended and creamy. Season with salt and pepper. Simmer gently for 2 minutes. Combine well beaten egg and milk mixing well. Blend in soup stirring constatntly. Boil gently for 1 minute. Top with toasted bread cubes. Serve hot.