Directions:
- Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
- Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
- Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1057.44 Kcal (4427 kJ) | ||
| Calories from fat | 48.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 8% | |
|---|---|---|---|
| Sodium | 37275.35mg | 1553% | |
| Potassium | 601.71mg | 13% | |
| Total Carbs | 200.72g | 67% | |
| Sugars | 7.68g | 31% | |
| Dietary Fiber | 9.24g | 37% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 1.5mg | 9% | |
| Calcium | 58.4mg | 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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