Lentil Soup with Cheese Biscuits

recipe

Yield:

6 servings (serving size: 1 1/2 cups soup and 1 biscuit).

Recipe from

Oxmoor House

Nutritional Information

Calories 465
Caloriesfromfat 10 %
Fat 5 g
Satfat 1.5 g
Monofat 1 g
Polyfat 1.7 g
Protein 29.8 g
Carbohydrate 77.5 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 493 mg
Calcium 0.0 mg

Ingredients

1 pound dried lentils
7 1/2 cups water
2 cups chopped onion
1 cup chopped carrot
1/2 teaspoon freshly ground pepper
8 cloves garlic, minced
1/2 teaspoon salt

Preparation

Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until lentils are tender. Stir in salt. Transfer 2 cups lentil mixture to container of an electric blender; cover and process until pureed. Stir pureed mixture into remaining lentil mixture.

To serve, ladle soup into individual bowls and top each serving with a Cheese Biscuit.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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