Directions:
- Cook lentils per pkg directions until just tender. Drain and set aside.
- Heat oil in a large saucepan over med heat, add onion and saute til translucent.
- Add carrots and celery and cook a few minutes more.
- Add tomatoes, lentils, stock, and bay leaf.
- Bring to a boil, then reduce heat to med low and simmer 25-30 mins or until lentils and carrots are tender and the soup has thickened a little. Remove the bay leaf.
- If you like your soup smooth, now would be the time to zip through it with an immersion blender, or continue to next step if you like it chunky.
- Add pasta and bring back to a simmer. Simmer about 10 mins stirring frequently to avoid scorching.
- Remove from heat, season to taste and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.47 Kcal (856 kJ) | ||
| Calories from fat | 48.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 8% | |
|---|---|---|---|
| Cholesterol | 14.26mg | 5% | |
| Sodium | 246.56mg | 10% | |
| Potassium | 653.51mg | 14% | |
| Total Carbs | 29.21g | 10% | |
| Sugars | 8.51g | 34% | |
| Dietary Fiber | 6.08g | 24% | |
| Protein | 10.72g | 21% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.33 Kcal (240 kJ) | ||
| Calories from fat | 13.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 8% | |
|---|---|---|---|
| Cholesterol | 4mg | 5% | |
| Sodium | 69.14mg | 10% | |
| Potassium | 183.24mg | 14% | |
| Total Carbs | 8.19g | 10% | |
| Sugars | 2.38g | 34% | |
| Dietary Fiber | 1.71g | 24% | |
| Protein | 3.01g | 21% | |
| Vitamin C | 5.1mg | 30% | |
| Iron | 0.4mg | 7% | |
| Calcium | 11.6mg | 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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