Directions:
- Melt the butter in a large saucepan.
- Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
- Stir in the wine and chicken broth.
- Bring to a boil.
- Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
- Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
- Stir in the diced chicken and season to taste with salt and pepper.
- Cook until just heated through.
- Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.39 Kcal (1513 kJ) | ||
| Calories from fat | 156.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.37g | 27% | |
|---|---|---|---|
| Cholesterol | 39.65mg | 13% | |
| Sodium | 1196.99mg | 50% | |
| Potassium | 848.54mg | 18% | |
| Total Carbs | 31.17g | 10% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 9.77g | 39% | |
| Protein | 16.77g | 34% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.9mg | 21% | |
| Calcium | 83.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.95 Kcal (339 kJ) | ||
| Calories from fat | 35.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 27% | |
|---|---|---|---|
| Cholesterol | 8.88mg | 13% | |
| Sodium | 268.1mg | 50% | |
| Potassium | 190.06mg | 18% | |
| Total Carbs | 6.98g | 10% | |
| Sugars | 0.98g | 18% | |
| Dietary Fiber | 2.19g | 39% | |
| Protein | 3.76g | 34% | |
| Vitamin C | 5.5mg | 41% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 21% | |
| Calcium | 18.7mg | 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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