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middle eastern lunch/dinner

Updated 1 year ago

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Nutrition Facts

Servings per recipe

Calories% Daily Values

Energy 3170 kcal 158 %
Fat 26 g 40 %
Saturated 4 g 19 %
Carbs 564 g 188 %
Fiber 101 g 405 %
Protein 200 g 399 %
Cholesterol 0 mg 0 %
Sodium 11182 mg 466 %
Calcium 689 mg 69 %
Magnesium 509 mg 121 %
Potassium 7092 mg 151 %
Iron 57 mg 319 %
Zinc 27 mg 250 %
Phosphorus 2448 mg 350 %
Vitamin A 1637 µg 182 %
Vitamin C 137 mg 152 %
Thiamin (B1) 7 mg 595 %
Riboflavin (B2) 2 mg 157 %
Niacin (B3) 24 mg 148 %
Vitamin B6 5 mg 412 %
Folate equivalent (total) 3857 µg 964 %
Vitamin B12 0 µg 0 %
Vitamin D 0 µg 0 %
Vitamin E 9 mg 61 %
Vitamin K 168 µg 140 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Slow-Cooker Lebanese Red Lentil Soup Recipe

Name: Slow-Cooker Lebanese Red Lentil Soup Recipe
Yield: 8
Cuisine: middle eastern
Ingredients: 1 tablespoon olive oil; 1 large white or yellow onion, chopped (about 1 1/2 cups); 2 carrots, peeled and chopped (about 1 1/2 cups); 2 celery stalks, chopped (about 1 cup); 4 cloves garlic, minced (about 4 teaspoons); 2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons smoked paprika; 4 cups dry red lentils, picked over for debris and rinsed; 2 bay leaves; 12 to 16 cups low-sodium vegetable stock or water; Kosher salt; 1 tablespoon red wine vinegar; 1 large red onion, minced (about 1 cup); 1/3 cup minced fresh cilantro leaves; 1 lemon, cut into wedges

Ingredients

1 tablespoon olive oil
1 large white or yellow onion, chopped (about 1 1/2 cups)
2 carrots, peeled and chopped (about 1 1/2 cups)
2 celery stalks, chopped (about 1 cup)
4 cloves garlic, minced (about 4 teaspoons)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons smoked paprika
4 cups dry red lentils, picked over for debris and rinsed
2 bay leaves
12 to 16 cups low-sodium vegetable stock or water
Kosher salt
1 tablespoon red wine vinegar
1 large red onion, minced (about 1 cup)
1/3 cup minced fresh cilantro leaves
1 lemon, cut into wedges

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Calories% Daily Values

Slow-Cooker Lebanese Red Lentil Soup Recipe

Ingredients

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