Directions:
- Heat oil on medium heat. Add onion, fennel, and carrots with a pinch of salt. Cook while stirring until vegetables are glossy. Add garlic, paprika, and tomato paste. Cook while stirring until garlic is fragrant. Add lentils, bay leaf, canned tomatoes, and vegetable stock. Bring to a boil, then simmer for 10 minutes. Take off heat to cool. Discard bay leaf. When cool enough, add cheese and blend until you find your desired consistency. Add salt and pepper and parsley to taste as garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.44 Kcal (1136 kJ) | ||
| Calories from fat | 9.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 2% | |
|---|---|---|---|
| Cholesterol | 1.83mg | 1% | |
| Sodium | 9399.35mg | 392% | |
| Potassium | 305.48mg | 6% | |
| Total Carbs | 53.02g | 18% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.4mg | 2% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 134.04 Kcal (561 kJ) | ||
| Calories from fat | 4.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 2% | |
|---|---|---|---|
| Cholesterol | 0.91mg | 1% | |
| Sodium | 4641.46mg | 392% | |
| Potassium | 150.85mg | 6% | |
| Total Carbs | 26.18g | 18% | |
| Sugars | 1.85g | 15% | |
| Dietary Fiber | 1.35g | 11% | |
| Protein | 1.08g | 4% | |
| Vitamin C | 4.6mg | 15% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.2mg | 2% | |
| Calcium | 30.9mg | 6% | |
* 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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