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Leslie Springer: "Great recipe. Like adding shredded carrots at the…" Read More
12Ingredients
45Minutes
290Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. split peas (~2 cups dry)
- 8 cups hot water
- 1 vegetable bouillon cube (Rapunzel, with herbs)
- 1 onion (chopped)
- 3 stalks celery (diced)
- 1 tsp. extra virgin olive oil
- 1/2 tsp. granulated garlic
- 1/4 tsp. black pepper
- salt (to taste)
- 1 bay leaf
- 2 carrots (peeled and coarsely shredded)
- 2 Tbsp. fresh lemon juice (optional)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat20 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium870mg25% |
Protein19g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber21g84% |
Sugars8g |
Vitamin A70% |
Vitamin C10% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Leslie Springer 4 years ago
Great recipe. Like adding shredded carrots at the end. Added some fresh thyme for some extra flavor
Carol Yu 4 years ago
Amazing vegetarian recipe which I make for my family of four on a regular basis. I don’t bother shredding the carrots. Use baby carrots, chop into smaller pieces and add them with the rest into the instant pot.