Directions:
- Melt butter over medium-high heat in a large stockpot or Dutch oven. Saute onions with salt until deep brown, about 10 minutes. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.
- Add chicken stock, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Serve immediately, garnished with a dollop of yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.99 Kcal (1218 kJ) | ||
| Calories from fat | 57.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 10% | |
|---|---|---|---|
| Cholesterol | 16.18mg | 5% | |
| Sodium | 678.67mg | 28% | |
| Potassium | 724.85mg | 15% | |
| Total Carbs | 40.31g | 13% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 15.49g | 62% | |
| Protein | 18.99g | 38% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 3.9mg | 22% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 102.78 Kcal (430 kJ) | ||
| Calories from fat | 20.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 10% | |
|---|---|---|---|
| Cholesterol | 5.71mg | 5% | |
| Sodium | 239.7mg | 28% | |
| Potassium | 256.01mg | 15% | |
| Total Carbs | 14.24g | 13% | |
| Sugars | 2.13g | 24% | |
| Dietary Fiber | 5.47g | 62% | |
| Protein | 6.71g | 38% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 1.4mg | 22% | |
| Calcium | 16.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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