Directions:
- Combine all ingredients except the last 3. Cover & bring to a boil. Stir and reduce heat to simmer. Cook for 25 minutes more, stirring occasionally until lentils are soft and soup is thick. Add more water as needed. Add last 3 ingredients, stir. Reheat or freeze.
- Suggestions: I usually use 16 ounces of lentils (2 cups). If you use more, you'll need to add more water during the cooking time. If not, it'll be too thick. I also adjust the celery and carrots. I like more carrots than I do celery, so I double the carrot and half the celery.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.19 Kcal (1068 kJ) | ||
| Calories from fat | 32.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 5% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 343.22mg | 14% | |
| Potassium | 758.13mg | 16% | |
| Total Carbs | 40.17g | 13% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 19.61g | 78% | |
| Protein | 16.03g | 32% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.7mg | 26% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 67.64 Kcal (283 kJ) | ||
| Calories from fat | 8.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 5% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 90.98mg | 14% | |
| Potassium | 200.96mg | 16% | |
| Total Carbs | 10.65g | 13% | |
| Sugars | 1.03g | 16% | |
| Dietary Fiber | 5.2g | 78% | |
| Protein | 4.25g | 32% | |
| Vitamin C | 2mg | 12% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.2mg | 26% | |
| Calcium | 23.2mg | 9% | |
* 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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