Directions:
- Heat oil in a heavy 4-quart saucepan over med-high heat.
- Add in onion, carrot, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
- Add in lentils, broth, and water; bring to a boil.
- Partially cover the saucepan, decrease heat to med-low, and simmer until the lentils are soft and the soup is thick, about 45 minutes.
- Transfer about half the soup to a food processor or blender or use an immersion blender, and pulse the machine a few times to lightly blend the soup; return soup to the saucepan, stir to combine with the unpureed soup, season with salt and pepper, and heat through before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.52 Kcal (1082 kJ) | ||
| Calories from fat | 19.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 3% | |
|---|---|---|---|
| Sodium | 586.57mg | 24% | |
| Potassium | 795.83mg | 17% | |
| Total Carbs | 41.07g | 14% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 20.51g | 82% | |
| Protein | 16.93g | 34% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.1mg | 28% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 78.42 Kcal (328 kJ) | ||
| Calories from fat | 5.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 3% | |
|---|---|---|---|
| Sodium | 177.93mg | 24% | |
| Potassium | 241.41mg | 17% | |
| Total Carbs | 12.46g | 14% | |
| Sugars | 0.76g | 10% | |
| Dietary Fiber | 6.22g | 82% | |
| Protein | 5.13g | 34% | |
| Vitamin C | 4.7mg | 26% | |
| Iron | 1.6mg | 28% | |
| Calcium | 18.4mg | 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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