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    You are in: Home / Low-cholesterol / Lentil and Ginger Soup Recipe
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    Lentil and Ginger Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Lani D's Note:

    From the Courier Mail 'Body and Soul' liftout. Want to try it, but let me know if you do first!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse lentils and add to the pan with water.
    2. 2
      Bring to the boil and then reduce to a simmer for 15 minutes.
    3. 3
      Spoon off any scum or froth from the surface.
    4. 4
      Add the carrot and ginger and continue to cook for a further 15 minutes.
    5. 5
      Mix the miso paste in half a cup of water until smooth and pour into the soup.
    6. 6
      Return to the boil then turn off.
    7. 7
      Serve immediately.

    Ratings & Reviews:

    • on October 10, 2010

      55

      I wanted to use up the miso I had and found this recipe. As I cooked it I thought it would be horribly bland, but it was dynamite. I absolutely loved it and shared it with friends and family...SO GOOD!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2007

      35

      I liked it, the kids didn't.It wasn't thick enough for them as they prefer pumpkin soups. Very nice though.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lentil and Ginger Soup

    Serving Size: 1 (503 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.8
     
    Calories from Fat 28
    97%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 870.0 mg
    36%
    Total Carbohydrate 53.3 g
    17%
    Dietary Fiber 10.1 g
    40%
    Sugars 2.8 g
    11%
    Protein 21.1 g
    42%

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