Photo: Cala
Estimated Nutrition (whole recipe, rough)
184
Calories
11g
Protein
1g
Fat
36g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 1/4 tsp Turmeric
- 5 Garlic cloves, chopped
- 10 Peppercorns, black
- 1 Onion, small and chopped
- 3/4 cup Lentils
- 1 tsp Salt
- 2 tbsp Lemon juice
- =
Directions
1
Boil 2 ½ cups water in a saucepan. Add turmeric, garlic, peppercorns, onion, lentils and 1 ts salt. Bring to a boil again. Turn heat to medium-low and simmer until lentils are
2
cooked and most of the water had dried up (about 20 mins).
3
Mash or grind lentils completely using a little water if necessary.
4
Return lentils to saucepan. Pour in 6 cups water and bring to a boil. Turn heat on to medium-low and simmer 10 to 15 mins.
5
Add lemon juce and salt to taste.
6
This soup can be eaten as is or with boiled rice.
Recipe sourced from
fandom