Directions:
- Pour lentils in a bowl, cover with water, and allow to sit overnight.
- Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.
- Pour in drained lentils.
- Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
- Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.15 Kcal (1215 kJ) | ||
| Calories from fat | 74.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 13% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 908.36mg | 38% | |
| Potassium | 743.43mg | 16% | |
| Total Carbs | 43.37g | 14% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 13.15g | 53% | |
| Protein | 12.35g | 25% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.3mg | 24% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 105.32 Kcal (441 kJ) | ||
| Calories from fat | 27.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 13% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 1% | |
| Sodium | 329.73mg | 38% | |
| Potassium | 269.86mg | 16% | |
| Total Carbs | 15.74g | 14% | |
| Sugars | 2.63g | 29% | |
| Dietary Fiber | 4.77g | 53% | |
| Protein | 4.48g | 25% | |
| Vitamin C | 3.2mg | 15% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.6mg | 24% | |
| Calcium | 23.8mg | 7% | |
* 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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