Directions:
- Place butter in 5 Qt Dutch oven & heat to medium low.
- Add onion & saute until just starting to soften, 4-5 mins.
- Add broth & water, increase heat to med high.
- Once simmering, add lentils & continue simmer about 20 minutes, stir occasionally.
- After beans begin to soften, add soup mix & carrot. Stir well to incorporate dried soup mix. Allow to simmer 5-10 mins
- Test beans for doneness.
- Once beans areclose to ready add spinach & stir well.
- After spinach wilts, soup is ready.
- Serve in bowls with fresh Parmesan atop.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.49 Kcal (2108 kJ) | ||
| Calories from fat | 53.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 9% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 729.13mg | 30% | |
| Potassium | 1784.2mg | 38% | |
| Total Carbs | 76.76g | 26% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 37.65g | 151% | |
| Protein | 37.21g | 74% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 11.6mg | 65% | |
| Calcium | 196.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 65.23 Kcal (273 kJ) | ||
| Calories from fat | 6.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 9% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 3% | |
| Sodium | 94.46mg | 30% | |
| Potassium | 231.14mg | 38% | |
| Total Carbs | 9.94g | 26% | |
| Sugars | 0.39g | 12% | |
| Dietary Fiber | 4.88g | 151% | |
| Protein | 4.82g | 74% | |
| Vitamin C | 3.8mg | 49% | |
| Iron | 1.5mg | 65% | |
| Calcium | 25.4mg | 20% | |
* 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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