Lemon Lentil Soup
By The Canadian Living Test Kitchen
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This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per each of 6 servings: about |
- |
|
cal |
128128 cal |
|
pro |
8 g8g pro |
|
total fat |
1 g1g total fat |
|
sat. fat |
00 sat. fat |
|
carb |
24 g24g carb |
|
fibre |
5 g5g fibre |
|
chol |
0 mg0mg chol |
|
sodium |
418 mg418mg sodium |
|
% RDI: |
- |
|
calcium |
88 calcium |
|
iron |
2323 iron |
|
vit A |
9292 vit A |
|
vit C |
6767 vit C |
|
folate |
6666 folate |
A healthy vegan soup for your slow cooker.
Preparation
In slow cooker, combine onion, carrots, celery, lentils, oregano, bay leaf and salt ; pour in stock and 3 cups (750 mL) water. Cover and cook on low for 5 to 7 hours or until lentils and vegetables are tender.
Add kale; cover and cook on high for 20 minutes or until wilted. Discard bay leaf. Stir in lemon juice and hot pepper sauce. Serve with lemon wedges (if using).
Source : Canadian Living Magazine: January 2008