Mexican Lentil Soup Recipe

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Ingredients:

Serving

1 tbsp canola oil
1 cup onion, chopped
1 cup carrot, chopped
6 cups water
1 (16 oz) jar salsa, mild
1 1/4 cups dry lentils, rinsed

Directions:

Heat oil in dutch oven or large soup pot over medium heat.
Add onion and carrot; cook and stir 3 to 4 minutes.
Add water, salsa and lentils. Bring to a boil.
Reduce heat, simmer 30 to 40 minutes or until letils are tender.
Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.61 Kcal (765 kJ)
Calories from fat	24.6 Kcal
		% Daily Value*
Total Fat	2.73g	4%
Sodium	56.24mg	2%
Potassium	502.67mg	11%
Total Carbs	28.86g	10%
Sugars	3.12g	12%
Dietary Fiber	13.67g	55%
Protein	10.97g	22%
Vitamin C	4.8mg	8%
Vitamin A	0.2mg	7%
Iron	3.2mg	18%
Calcium	60.7mg	6%

Amount Per 100 g
Calories	54.99 Kcal (230 kJ)
Calories from fat	7.41 Kcal
		% Daily Value*
Total Fat	0.82g	4%
Sodium	16.94mg	2%
Potassium	151.38mg	11%
Total Carbs	8.69g	10%
Sugars	0.94g	12%
Dietary Fiber	4.12g	55%
Protein	3.3g	22%
Vitamin C	1.5mg	8%
Vitamin A	0.1mg	7%
Iron	1mg	18%
Calcium	18.3mg	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.

Tastes

salty
savory
bitter
sweet

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