Brown Lentil and Vegetable Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
2 carrots, peeled, diced
2 zucchini, diced
2 stalks celery, diced
1 brown onion, finely chopped
1 (400 g) can diced tomatoes
4 cups vegetable stock
1 (400 g) can brown lentils, rinsed, drained
1/2 cup flat leaf parsley, chopped
1 lemon

Directions:

Heat oil in a large saucepan over medium-high heat.
Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.
Simmer, partially covered, for 15 minutes or until vegetables are soft.
Add lentils to soup. Cook for 5 minutes or until heated through.
Sprinkle with parsley and squeeze lemon juice.
Season with freshly ground black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	913.55 Kcal (3825 kJ)
Calories from fat	32.2 Kcal
		% Daily Value*
Total Fat	3.58g	6%
Sodium	37232.43mg	1551%
Potassium	310.74mg	7%
Total Carbs	177.57g	59%
Sugars	3.79g	15%
Dietary Fiber	2.9g	12%
Protein	1.5g	3%
Vitamin C	24.3mg	40%
Vitamin A	0.3mg	10%
Iron	0.7mg	4%
Calcium	44.6mg	4%

Amount Per 100 g
Calories	255.11 Kcal (1068 kJ)
Calories from fat	8.99 Kcal
		% Daily Value*
Total Fat	1g	6%
Sodium	10397.22mg	1551%
Potassium	86.77mg	7%
Total Carbs	49.59g	59%
Sugars	1.06g	15%
Dietary Fiber	0.81g	12%
Protein	0.42g	3%
Vitamin C	6.8mg	40%
Vitamin A	0.1mg	10%
Iron	0.2mg	4%
Calcium	12.5mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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