Directions:
- Heat olive oil in large stock pot over medium heat.
- Add diced onion to pot and saute for 3 minutes.
- Add diced celery and carrot to onion and saute another 3 minutes.
- Add lentils to pot and saute 1 minute.
- Add tomatoes, stock, herbs, and pepper to pot.
- Bring pot to a boil.
- Lower heat to medium low and cover.
- Simmer until lentils are cooked, approximately 25 or 30 minutes, stirring occasionally.
- Remove pot from heat, uncover, and allow contents to cool.
- Using food processor or hand-held blender, puree approximately 1/2 the contents of the pot.
- Return puree to pot, stir, and heat through.
- Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 966.42 Kcal (4046 kJ) | ||
| Calories from fat | 23.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 4% | |
|---|---|---|---|
| Sodium | 34909.39mg | 1455% | |
| Potassium | 580.79mg | 12% | |
| Total Carbs | 186.02g | 62% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 13.29g | 53% | |
| Protein | 10.37g | 21% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 267.41 Kcal (1120 kJ) | ||
| Calories from fat | 6.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 4% | |
|---|---|---|---|
| Sodium | 9659.42mg | 1455% | |
| Potassium | 160.7mg | 12% | |
| Total Carbs | 51.47g | 62% | |
| Sugars | 1.05g | 15% | |
| Dietary Fiber | 3.68g | 53% | |
| Protein | 2.87g | 21% | |
| Vitamin C | 1.9mg | 11% | |
| Iron | 0.8mg | 16% | |
| Calcium | 14.7mg | 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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