Directions:
- In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
- Add stock and lentils; bring to boil.
- Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
- With immersion blender or in batches in blender, puree soup; return to simmer.
- Season with lemon juice and salt.
- Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
- Mix in sour cream and cayenne pepper.
- Ladle soup into bowls.
- Garnish with dollop of Parsley cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.08 Kcal (1277 kJ) | ||
| Calories from fat | 79.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 14% | |
|---|---|---|---|
| Cholesterol | 11.63mg | 4% | |
| Sodium | 507.76mg | 21% | |
| Potassium | 919.33mg | 20% | |
| Total Carbs | 40.65g | 14% | |
| Sugars | 10.67g | 43% | |
| Dietary Fiber | 13.04g | 52% | |
| Protein | 17.34g | 35% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.9mg | 16% | |
| Calcium | 83.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 75.1 Kcal (314 kJ) | ||
| Calories from fat | 19.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 14% | |
|---|---|---|---|
| Cholesterol | 2.86mg | 4% | |
| Sodium | 125mg | 21% | |
| Potassium | 226.32mg | 20% | |
| Total Carbs | 10.01g | 14% | |
| Sugars | 2.63g | 43% | |
| Dietary Fiber | 3.21g | 52% | |
| Protein | 4.27g | 35% | |
| Vitamin C | 7.6mg | 52% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.7mg | 16% | |
| Calcium | 20.4mg | 8% | |
* 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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