Directions:
- Roughly chop the garlic, carrots, and onion.
- Heat a large saucepan and add olive oil.
- Heat the olive oil until it moves quickly across the pan.
- Add the garlic, carrots, onion, cayenne, bayleaf, salt, paprika, and thyme.
- Sauté for approximately five minutes or until fragrant.
- Add the lentils and give a good stir so that they are coated along with the veggies.
- Add 4 cups water, reserving the rest in case the soup becomes too thick.
- Bring to a boil, then simmer for approximately 35 minutes.
- Take off the heat, and blend soup with an immersion blender or with a stand blender. (If using a countertop blender, blend in batches and be sure to vent the cover!).
- Adjust seasonings as needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.41 Kcal (412 kJ) | ||
| Calories from fat | 10.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 2% | |
|---|---|---|---|
| Sodium | 711.59mg | 30% | |
| Potassium | 292.5mg | 6% | |
| Total Carbs | 16.03g | 5% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 7.72g | 31% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.47 Kcal (215 kJ) | ||
| Calories from fat | 5.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 2% | |
|---|---|---|---|
| Sodium | 372.16mg | 30% | |
| Potassium | 152.98mg | 6% | |
| Total Carbs | 8.38g | 5% | |
| Sugars | 0.78g | 6% | |
| Dietary Fiber | 4.04g | 31% | |
| Protein | 3.24g | 12% | |
| Vitamin C | 2.4mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 11% | |
| Calcium | 18.4mg | 4% | |
* 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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