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Lentil Apricot Soup With Roasted Kale

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.45

$0.45 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:79%

Spoonacular Score: 79%

 

Lentil Apricot Soup With Roasted Kale might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 78 calories, 1g of protein, and 5g of fat per serving. For 45 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. This recipe from Foodista has 1 fans. If you have lentils, bay leaves, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 74%, this dish is good. If you like this recipe, you might also like recipes such as Lentil, Kale, and Roasted Tomato Soup, Kale-lentil Soup, and Vegan Lentil Kale Salad with Roasted Broccoli.

Sparkling Wine and Sparkling rosé are great choices 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 Banfi Rosa Regale Brachetto. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 21 dollars per bottle.

Banfi Rosa Regale Brachetto

This wine is featured at Starbucks® locations where their Evenings menu is offered.A soft red sparkling wine, made from Brachetto. This extremely aromatic, complex and historical grape variety grows only in the area of Acqui Terme, in Southern Piedmont. The cold maceration of the grapes, followed by a soft pressing, allows the extraction of the typical intense aromas from the skins and gives to the wine its characteristic light ruby red color. Very pleasant and extremely elegant.Perfect for any occasion. A unique and festive sparkling wine, seductive aperitif, and elegant dessert wine. Pairs well with seafood, cheeses, spicy fare and chocolate. Serve chilled.

» Get this wine on Wine.com

Ingredients

Servings:
1 bag
1 bag dry lentils
dry lentils
4 cups
4 cups water
water
1
1  yellow onion
yellow onion
0.5
0.5  garlic clove
garlic clove
2 Tbsps
2 Tbsps olive oil
olive oil
4 stalks
4 stalks kale
kale
0.5 small bag
0.5 small bag dried apricots
dried apricots
1 small bunch
1 small bunch baby carrots
baby carrots
1 stalk
1 stalk celery
celery
10
10  bay leaves
bay leaves
10
10  bay leaves
bay leaves
1 pinch
1 pinch sea salt
sea salt
1 pinch
1 pinch pepper
pepper
1 pinch
1 pinch cumin
cumin
1 bag dry lentils
1 bag
dry lentils
4 cups water
4 cups
water
1  yellow onion
1
yellow onion
0.5  garlic clove
0.5
garlic clove
2 Tbsps olive oil
2 Tbsps
olive oil
4 stalks kale
4 stalks
kale
0.5 small bag dried apricots
0.5 small bag
dried apricots
1 small bunch baby carrots
1 small bunch
baby carrots
1 stalk celery
1 stalk
celery
10  bay leaves
10
bay leaves
10  bay leaves
10
bay leaves
1 pinch sea salt
1 pinch
sea salt
1 pinch pepper
1 pinch
pepper
1 pinch cumin
1 pinch
cumin

Equipment

aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
frying pan
frying pan
pot
pot
aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
frying pan
frying pan
pot
pot


Instructions

Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan. Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically. Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even s

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.48
Ingredient
1 yellow onion
½ garlic clove
2 tablespoons olive oil
4 stalks kale
1 small bunch baby carrots
1 stalk celery
10 bay leaves
10 bay leaves
Price
$0.24
$0.03
$0.33
$0.02
$1.69
$0.15
$0.19
$0.19
$2.85

Nutritional Information

Quickview
78 Calories
0.84g Protein
4g Total Fat
8g Carbs
32% Health Score
Limit These
Calories
78k
4%

Fat
4g
7%

  Saturated Fat
0.68g
4%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
79mg
3%

Get Enough Of These
Protein
0.84g
2%

Vitamin A
10463IU
209%

Vitamin K
14µg
14%

Fiber
2g
11%

Manganese
0.18mg
9%

Folate
27µg
7%

Potassium
230mg
7%

Vitamin B6
0.12mg
6%

Copper
0.11mg
6%

Vitamin C
4mg
5%

Iron
0.93mg
5%

Vitamin E
0.7mg
5%

Calcium
40mg
4%

Vitamin B5
0.35mg
3%

Magnesium
12mg
3%

Phosphorus
29mg
3%

Vitamin B3
0.48mg
2%

Vitamin B2
0.04mg
2%

Vitamin B1
0.04mg
2%

Zinc
0.21mg
1%

Selenium
0.86µg
1%

covered percent of daily need

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