Directions:
- Heat olive oil.
- Saute onions, carrots, and garlic over low heat (do not brown garlic), until tender, approximately 15-20 minutes.
- Add the lentils and mix w/vegetables.
- Add the chicken stock, thyme, bay leaves and pepper. (no salt until later).
- Bring to a boil, reduce the heat to a simmer and cover.
- Simmer for 45-60 minutes until the lentils are very tender. May need a bit more chicken stock, if too thick.
- Remove bay leaf, taste and add salt if needed.
- At this point you may want to puree half of the soup to create more of a creamy texture. I prefer to keep them the way they are.
- Serve with hot and crunchy French bread and a sprinkling of grated Romano cheese!
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.56 Kcal (1074 kJ) | ||
| Calories from fat | 36.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 6% | |
|---|---|---|---|
| Sodium | 660.58mg | 28% | |
| Potassium | 768.49mg | 16% | |
| Total Carbs | 37.89g | 13% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 18.53g | 74% | |
| Protein | 15.18g | 30% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.7mg | 26% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.73 Kcal (392 kJ) | ||
| Calories from fat | 13.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 6% | |
|---|---|---|---|
| Sodium | 241.33mg | 28% | |
| Potassium | 280.75mg | 16% | |
| Total Carbs | 13.84g | 13% | |
| Sugars | 1g | 11% | |
| Dietary Fiber | 6.77g | 74% | |
| Protein | 5.55g | 30% | |
| Vitamin C | 6.4mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 26% | |
| Calcium | 20.8mg | 6% | |
* 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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