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$9.90 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 20% 
Crushed Lentil Soup takes roughly 45 minutes from beginning to end. This recipe serves 1. One portion of this dish contains roughly 10g of protein, 43g of fat, and a total of 948 calories. For $9.9 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It works well as an expensive hor d'oeuvre for Winter. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have water, garlic, cilantro and sumac as a garnish, and a few other ingredients on hand, you can make it. With a spoonacular score of 83%, this dish is tremendous. Similar recipes include Cod with Crushed Potatoes and Anchovy-Olive Oil Emulsion, Beets & Crushed Avocado With Grapefruit, and Crushed Potato And Watercress Cakes.
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Taittinger Brut Millesime. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 58 dollars per bottle.
Taittinger only makes a vintage champagne when the harvest has been of such outstanding quality that it deserves to be fully vinified. The wine is also marketed after some four to five years ageing. This slow maturation on the lees makes it a very full-bodied champagne, yet enables it to fully express the particular qualities of its vintage.
» Get this wine on Wine.com
In an enamel 5 quart dutch oven (or large soup pot) drizzle olive oil and heat. Add the chopped garlic and fry until it browns and becomes very fragment. Add the chopped onion and carrots- saute until tender.
Add 6 cups of broth and red lentils. Stir, put on lid, and simmer for about 20 minutes or until the lentils are tender.
Add fresh lemon juice, 2 additional cups of broth and 1/2 cup of rice. Simmer until the rice is tender. The time will vary based on the variety of rice.
Feel free to the remaining liquid, more if necessary, until the soup is the consistency desired.
I added two additional cups of liquid after the soup was done cooking so it was too thick. In an effort to reduce sodium I purchase the lowest sodium chicken broth and use about two cups of water. If the soup seems to need additional flavor or salt I add chicken bouillon to taste.
Serve with chopped cilantro and sumac.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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vegetarian
vegan
gluten-free
dairy-free
