Lentil & Carrot Soup Recipe

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Ingredients:

Serving

1/4 cup olive oil
1 large onion
3 medium carrots, finely chopped
2 stalks celery, finely chopped
2 cups dry green lentils, rinsed and picked over for grit and pebbles
8 cups chicken broth
salt and pepper

Directions:

Heat oil in heavy pan, add onions, carrots, and celery. Cook and stir until tender, about 5 minutes.
Add lentils and broth; bring to a boil. Cover and reduce heat. Stir occasionally for about 45 minutes.
Transfer 2-3 cups soup to blender and process (starting on LOW) until smooth. Be VERY careful with this step, because the soup is very hot & can volcano out of the blender causing burns and making a huge mess. I always put the blender in the sink, wear oven mitts, and always always ALWAYS start the blender on the lowest setting possible.
Return blended soup to pot, stir, and season with salt & pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	349.94 Kcal (1465 kJ)
Calories from fat	89.69 Kcal
		% Daily Value*
Total Fat	9.97g	15%
Sodium	1189.75mg	50%
Potassium	1051.43mg	22%
Total Carbs	44.34g	15%
Sugars	4.23g	17%
Dietary Fiber	21.68g	87%
Protein	17.41g	35%
Vitamin C	28.7mg	48%
Vitamin A	0.3mg	10%
Iron	5.1mg	28%
Calcium	79mg	8%

Amount Per 100 g
Calories	75.5 Kcal (316 kJ)
Calories from fat	19.35 Kcal
		% Daily Value*
Total Fat	2.15g	15%
Sodium	256.69mg	50%
Potassium	226.85mg	22%
Total Carbs	9.57g	15%
Sugars	0.91g	17%
Dietary Fiber	4.68g	87%
Protein	3.76g	35%
Vitamin C	6.2mg	48%
Vitamin A	0.1mg	10%
Iron	1.1mg	28%
Calcium	17mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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