Lentil Soup

Name: Lentil Soup
Ingredients: 2 cups lentils (wash first); 10 cups water; clove) garlic; 1 med onion; 2 teaspoons salt; % teaspoon pepper; 3 tablespoons oil; 4 ounce package; 3-4 sprigs fresh mint

From Shallowford cookery, 1951

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2196Calories

129 gProtein

395 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories2196 kcal

Protein129 g

Carbohydrates395 g

Fiber6.7 g

Sugars9.4 g

Total Fat11 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium4751 mg

Potassium5020 mg

Calcium440 mg

Iron38 mg

Magnesium611 mg

Phosphorus2033 mg

Zinc20 mg

Copper4.6 mg

Manganese8.9 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A16 mcg

Vitamin E0.2 mg

Vitamin K28 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.4 mg

Folate302 mcg

Choline27 mg

Caffeine0 mg

Water2562 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 1. The excerpt below is the record exactly as published.

Lentil Soup 2 cups lentils (wash first) % teaspoon pepper 10 cups water 3 tablespoons oil clove) garlic 1 med onion 2 teaspoons salt 4 ounce package % teaspoon dried mint or noodles 3-4 sprigs fresh mint

Cook this with the app: pantry check, scaling, and the assistant.