Directions:
- In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
- Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
- Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.03 Kcal (1445 kJ) | ||
| Calories from fat | 118.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 800.28mg | 33% | |
| Potassium | 829.18mg | 18% | |
| Total Carbs | 40.73g | 14% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 16.98g | 68% | |
| Protein | 17.11g | 34% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 3.9mg | 22% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 124.06 Kcal (519 kJ) | ||
| Calories from fat | 42.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 20% | |
|---|---|---|---|
| Cholesterol | 1.29mg | 1% | |
| Sodium | 287.75mg | 33% | |
| Potassium | 298.14mg | 18% | |
| Total Carbs | 14.65g | 14% | |
| Sugars | 2.43g | 27% | |
| Dietary Fiber | 6.1g | 68% | |
| Protein | 6.15g | 34% | |
| Vitamin C | 3.1mg | 14% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 1.4mg | 22% | |
| Calcium | 22.2mg | 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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