Moroccan Lentil Soup
Source: EatingWell Magazine, January/February 2013
To make ahead: Prepare through Step 2 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.
Serving Size: about 1 1/4 cups
151 calories; protein 9.3g 19% DV; carbohydrates 27.5g 9% DV; exchange other carbs 2; dietary fiber 9.4g 38% DV; sugars 6.8g; fat 1.5g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 4985.1IU 100% DV; vitamin c 27.4mg 46% DV; folate 187.4mcg 47% DV; calcium 73.8mg 7% DV; iron 3.8mg 21% DV; magnesium 53.9mg 19% DV; potassium 683.5mg 19% DV; sodium 599.3mg 24% DV; thiamin 0.6mg 57% DV.
1 starch, 2 vegetable, 1/2 lean meat