Photo: Cala
Estimated Nutrition (whole recipe, rough)
482
Calories
15g
Protein
13g
Fat
81g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 1 cup (240 ml ) lentils
- 2 heaped tablespoons (30 ml) barley
- 1 tablespoon (15 ml) butter
- 1 onion , diced
- 3 cups (720 ml) water
- 2 tomatoes , peeled, seeded, and diced
- Salt to taste
- Pepper , to taste
Directions
1
Soak the lentils and barley together overnight, then drain. This step is optional.
2
Fry the onion in the butter until soft.
3
Add the lentils, barley, and water.
4
Cook until the lentils are tender—this will take longer if grains are not soaked.
5
Add the tomatoes when the soup is almost ready.
6
Purée with a food mill, blender , or food processor .
7
Reheat and adjust the seasoning.
Recipe sourced from
wikibooks