Black Lentil and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Black Lentils (100 g), 100 gram(s) Carrots, raw, .5 cup, chopped *Chayote, .5 cup Leeks, 25 grams *Pumpkin, cooked, boiled, drained, without salt, .25 cup, mashedCeleryOnions, raw, 1 small*Tomatoes, red, ripe, raw, year round average, 1 small whole (2-2/5" dia) Ginger Root, 1 tsp Garlic, 2 tspOlive Oil, 2 tsp Salt, 1 tbsp Pepper, black, 1 tsp Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon Water, tap, 20 fl oz
Dice all vegetables. Slice Tomato and Onion. Mash garlic and ginger
Wash the lentils and put in the Pressure Cooker
Add water and all ingredients into the Cooker and drizzle with the oil and let the whole thing cook until the soup is creamy and ready
Serving Size: Makes 6 servings
Wash the lentils and put in the Pressure Cooker
Add water and all ingredients into the Cooker and drizzle with the oil and let the whole thing cook until the soup is creamy and ready
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 50.6
- Total Fat: 0.3 g
- Cholesterol: 0.2 mg
- Sodium: 1,190.4 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.3 g
- Protein: 2.6 g
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