Directions:
- Rinse Lentils and add them to a big cooking pot. Add all the veggies (do not add the parsley). Add the Chicken broth. Cook on medium high for approximately 30 to 40 minutes or until the veggies are very tender. Once the veggies are very tender, take the pot off the stove and set on a heat proof area. Mix the soup with a hand blender until very smooth (You can use a blender but it's just easier with a hand blender). Put the smooth soup back on the stove on a low setting and add the butter and mix until the butter has melted in with the soup. Add your cumin, garlic and salt. Mix into the soup. Finely, add your chopped parsley and mix.
- Serve hot. So good.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.78 Kcal (564 kJ) | ||
| Calories from fat | 30.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 1697.96mg | 71% | |
| Potassium | 679.54mg | 14% | |
| Total Carbs | 18.01g | 6% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 41.6mg | 69% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 20.1 Kcal (84 kJ) | ||
| Calories from fat | 4.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.5g | 5% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 3% | |
| Sodium | 253.18mg | 71% | |
| Potassium | 101.33mg | 14% | |
| Total Carbs | 2.68g | 6% | |
| Sugars | 0.63g | 17% | |
| Dietary Fiber | 0.47g | 13% | |
| Protein | 0.47g | 6% | |
| Vitamin C | 6.2mg | 69% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 4% | |
| Calcium | 9.1mg | 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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