Lentil Soup
Warm lentil soup with a seaweed twist!
Ingredients
-
2
Sheets
Nori Seaweed Cut into bite size strips
-
1
White Onion Large; Chopped
-
4
Carrots Washed; Peeled; Chopped
-
3
Parsnips Peeled; Chopped
-
3
Celery Stalks Diced
-
3
Cups
Lentils Washed
-
1
Cup
Parsley Chopped
-
6
Scallions Diced
-
Ground Pepper To taste
Instructions
-
In a large (8-quart) stock pot, layer the onions, carrots, parsnips, celery and lentils. Add the Nori seaweed on top. Add enough water to cover the lentils and vegetables by 3 inches.
-
Bring water to boil, then reduce heat to low. Cover and simmer for about 1 hour.
-
Season with parsley and ground pepper to taste. Stir and simmer for another 10 minutes. Taste and adjust the seasonings as needed.
-
Garnish with scallions when serving.
Nutrition Info
-
Calories:
-
368
-
Total Fat:
-
1g
-
Saturated Fat:
-
.20g
-
Sodium:
-
93mg
-
Potassium:
-
1362mg
-
Total Carbohydrate:
-
66g
-
Dietary Fiber:
-
25g
-
Protein:
-
26g
-
In a large (8-quart) stock pot, layer the onions, carrots, parsnips, celery and lentils. Add the Nori seaweed on top. Add enough water to cover the lentils and vegetables by 3 inches.
-
Bring water to boil, then reduce heat to low. Cover and simmer for about 1 hour.
-
Season with parsley and ground pepper to taste. Stir and simmer for another 10 minutes. Taste and adjust the seasonings as needed.
-
Garnish with scallions when serving.
Nutrition Info
- Calories:
- 368
- Total Fat:
- 1g
- Saturated Fat:
- .20g
- Sodium:
- 93mg
- Potassium:
- 1362mg
- Total Carbohydrate:
- 66g
- Dietary Fiber:
- 25g
- Protein:
- 26g