Directions:
- Heat the olive oil in a 4 quart pan.
- When hot add the garlic and onions and cook over medium heat until soft.
- Add stock, lentils, tomato paste, sugar, bay leaves and thyme.
- Cover the pot and cook about 35 minutes until the lentils are tender.
- Add the celery and sausage to the pot and cook for 10 more minutes.
- Stir the chard or spinach into the soup and remove the pot from the heat.
- Season to taste with salt and pepper.
- I like a few sprinkles of red pepper flakes.
- This soup can be made ahead and refrigerated for up to 4 days; or it can be frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.66 Kcal (1774 kJ) | ||
| Calories from fat | 208.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 36% | |
|---|---|---|---|
| Cholesterol | 41.79mg | 14% | |
| Sodium | 935.17mg | 39% | |
| Potassium | 1193.51mg | 25% | |
| Total Carbs | 33g | 11% | |
| Sugars | 11.65g | 47% | |
| Dietary Fiber | 9.69g | 39% | |
| Protein | 21.67g | 43% | |
| Vitamin C | 16.5mg | 28% | |
| Iron | 3.6mg | 20% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 92.71 Kcal (388 kJ) | ||
| Calories from fat | 45.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 36% | |
|---|---|---|---|
| Cholesterol | 9.14mg | 14% | |
| Sodium | 204.65mg | 39% | |
| Potassium | 261.18mg | 25% | |
| Total Carbs | 7.22g | 11% | |
| Sugars | 2.55g | 47% | |
| Dietary Fiber | 2.12g | 39% | |
| Protein | 4.74g | 43% | |
| Vitamin C | 3.6mg | 28% | |
| Iron | 0.8mg | 20% | |
| Calcium | 18.3mg | 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.
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