Directions:
- Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.
- Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.58 Kcal (1263 kJ) | ||
| Calories from fat | 44.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 8% | |
|---|---|---|---|
| Sodium | 597.64mg | 25% | |
| Potassium | 943.76mg | 20% | |
| Total Carbs | 33.19g | 11% | |
| Sugars | 8.17g | 33% | |
| Dietary Fiber | 10.3g | 41% | |
| Protein | 31.82g | 64% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 7mg | 39% | |
| Calcium | 224.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 80.02 Kcal (335 kJ) | ||
| Calories from fat | 11.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 8% | |
|---|---|---|---|
| Sodium | 158.57mg | 25% | |
| Potassium | 250.4mg | 20% | |
| Total Carbs | 8.81g | 11% | |
| Sugars | 2.17g | 33% | |
| Dietary Fiber | 2.73g | 41% | |
| Protein | 8.44g | 64% | |
| Vitamin C | 2.3mg | 14% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.9mg | 39% | |
| Calcium | 59.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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