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Lentil Soup with Cheese Biscuits

Lentil Soup with Cheese Biscuits

Oxmoor House JANUARY 1996

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

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
  • Cheese Biscuits

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.

Nutritional Information

Amount per serving
  • Calories: 465
  • Calories from fat: 10%
  • Fat: 5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.8g
  • Carbohydrate: 77.5g
  • Fiber: 0.0g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 493mg
  • Calcium: 0.0mg
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Lentil Soup with Cheese Biscuits recipe

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