Directions:
- In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
- Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
- Sprinkle the soup with parsley and Parmesan (optional) before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.89 Kcal (1427 kJ) | ||
| Calories from fat | 70.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 12% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 4% | |
| Sodium | 714.57mg | 30% | |
| Potassium | 1075.03mg | 23% | |
| Total Carbs | 44.79g | 15% | |
| Sugars | 12.42g | 50% | |
| Dietary Fiber | 15.14g | 61% | |
| Protein | 20.98g | 42% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.1mg | 23% | |
| Calcium | 158.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 73.91 Kcal (309 kJ) | ||
| Calories from fat | 15.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 12% | |
|---|---|---|---|
| Cholesterol | 2.56mg | 4% | |
| Sodium | 154.93mg | 30% | |
| Potassium | 233.09mg | 23% | |
| Total Carbs | 9.71g | 15% | |
| Sugars | 2.69g | 50% | |
| Dietary Fiber | 3.28g | 61% | |
| Protein | 4.55g | 42% | |
| Vitamin C | 3.4mg | 26% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 23% | |
| Calcium | 34.4mg | 16% | |
* 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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