1-800-461-SOUP(7687)

Persian Lentil Soup

Made With:
Tip

For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) each mint, parsley and dill.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 210
% Daily Value
Total Fat 2.5g
4%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 1310mg
55%
Total Carbohydrate 37mg
12%
Dietary Fiber 11g
44%
Protein 8g
16%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

Not Available

Serving & Size

1 bowl

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 210
% Daily Value
Total Fat 2.5g
4%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 1310mg
55%
Total Carbohydrate 37mg
12%
Dietary Fiber 11g
44%
Protein 8g
16%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Instructions
1 Prepare soup with water as directed.
2 Sauté lentils, onions, garlic, ginger, turmeric, paprika, cumin, pepper, cinnamon and salt in oil for about 5 minutes or until well coated and fragrant.
3 Stir lentil mixture and tomatoes into soup; bring to simmer. Cook for about 5 minutes or until heated through.
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