Directions:
- Heat the oil in a large pot or dutch oven over medium heat.
- Add the onion and garlic.
- Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
- Add the lentils, broth, bay leaf, and pepper.
- Stir to mix well.
- Bring to a boil.
- Reduce the heat to low.
- Cover and cook for 40 to 45 minutes, or until the lentils are tender.
- Pour half of the mixture into a bowl and set aside.
- Pour the remaining mixture into a blender or food processor.
- Blend or process until smooth.
- Return the puree to the pot.
- Add the celery, cabbage, and carrot.
- Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
- Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
- Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
- Remove and discard the bay leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.33 Kcal (621 kJ) | ||
| Calories from fat | 29.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 5% | |
|---|---|---|---|
| Sodium | 161.03mg | 7% | |
| Potassium | 389.31mg | 8% | |
| Total Carbs | 22.05g | 7% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 8.84g | 35% | |
| Protein | 8.15g | 16% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 67.87 Kcal (284 kJ) | ||
| Calories from fat | 13.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 5% | |
|---|---|---|---|
| Sodium | 73.68mg | 7% | |
| Potassium | 178.13mg | 8% | |
| Total Carbs | 10.09g | 7% | |
| Sugars | 1.52g | 13% | |
| Dietary Fiber | 4.04g | 35% | |
| Protein | 3.73g | 16% | |
| Vitamin C | 5.1mg | 18% | |
| Iron | 0.9mg | 11% | |
| Calcium | 27.2mg | 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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