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Linsensuppe (Lentil Soup)
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
Cuisine: Middle Eastern
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 299
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 653mg
27%
Total Carbohydrate 57g
19%
Dietary Fiber 17g
68%
Sugars 4g
Protein 17g
Vitamin A  36%Vitamin C  34%
Calcium  6%Iron  25%
Potassium  32%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Linsensuppe (Lentil Soup)

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

2 Tablespoons Vinegar
3 Potatoes
3 Beef Bouillon Cubes
1 Cup Lentils (washed)
6 Cups Water (approximately)
1 Clove Of Garlic (chopped fine)
1 Carrot (diced)
1 Celery Stalk (diced)
1 Tablespoon Parsley (chopped)
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Directions:

1. Add the water to the washed lentils and bring to a boil.

2. Add bouillon cubes, garlic, celery, carrot, parsley and simmer for about 1 1/2 hours.

3. Add potatoes and boil for additional 30 minutes.

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Dietary Notes:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Potato, Sulfites, Garlic, Celery, Vinegar allergies.
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