Directions:
- Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
- Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.89 Kcal (1352 kJ) | ||
| Calories from fat | 74.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 13% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 900.34mg | 38% | |
| Potassium | 1068.27mg | 23% | |
| Total Carbs | 51.48g | 17% | |
| Sugars | 9.47g | 38% | |
| Dietary Fiber | 15.57g | 62% | |
| Protein | 13.37g | 27% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.8mg | 27% | |
| Calcium | 103.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 88.89 Kcal (372 kJ) | ||
| Calories from fat | 20.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 13% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 1% | |
| Sodium | 247.85mg | 38% | |
| Potassium | 294.08mg | 23% | |
| Total Carbs | 14.17g | 17% | |
| Sugars | 2.61g | 38% | |
| Dietary Fiber | 4.29g | 62% | |
| Protein | 3.68g | 27% | |
| Vitamin C | 8.1mg | 49% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.3mg | 27% | |
| Calcium | 28.6mg | 10% | |
* 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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