Directions:
- Heat oil in a large pan on a medium heat.
- Add the onion and the celery. Saute until the onions are soft and translucent, about 5 minutes.
- Add the carrots and cook for a further 3 minutes so that they have chance to sweat. Add the spices and stir for one minute.
- Add the lentils and the stock. Bring to a boil.
- Cover and simmer for 25 to 30 minutes, till the carrots are easily pierced with a fork.
- Put half the soup into a blender and puree. Return to pot and combine with the rest of the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.49 Kcal (810 kJ) | ||
| Calories from fat | 30.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 5% | |
|---|---|---|---|
| Sodium | 84.47mg | 4% | |
| Potassium | 675.78mg | 14% | |
| Total Carbs | 29.86g | 10% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 13.65g | 55% | |
| Protein | 13.03g | 26% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.2mg | 18% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 82.58 Kcal (346 kJ) | ||
| Calories from fat | 12.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 5% | |
|---|---|---|---|
| Sodium | 36.05mg | 4% | |
| Potassium | 288.4mg | 14% | |
| Total Carbs | 12.74g | 10% | |
| Sugars | 1.59g | 15% | |
| Dietary Fiber | 5.82g | 55% | |
| Protein | 5.56g | 26% | |
| Vitamin C | 2.5mg | 10% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 1.4mg | 18% | |
| Calcium | 23.1mg | 5% | |
* 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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