Directions:
- Place the onions in butter, in a pot over a medium heat, and cook until they soften. Add in the lentils, orange juice, carrot, celery, half the broth, bay leaf, thyme, and pepper. Then allow to simmer for 40 minutes, until lentils become tender.
- In a blender, food processor, or immersion blender, puree the soup, then return it to the pot. Finally, add in left over chicken broth and heat completely, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.34 Kcal (856 kJ) | ||
| Calories from fat | 54.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 667.33mg | 28% | |
| Potassium | 619.2mg | 13% | |
| Total Carbs | 26.22g | 9% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 11.12g | 44% | |
| Protein | 9.27g | 19% | |
| Vitamin C | 32.1mg | 53% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 68.62 Kcal (287 kJ) | ||
| Calories from fat | 18.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 9% | |
|---|---|---|---|
| Cholesterol | 5.13mg | 5% | |
| Sodium | 224.09mg | 28% | |
| Potassium | 207.93mg | 13% | |
| Total Carbs | 8.81g | 9% | |
| Sugars | 1.65g | 20% | |
| Dietary Fiber | 3.74g | 44% | |
| Protein | 3.11g | 19% | |
| Vitamin C | 10.8mg | 53% | |
| Iron | 0.9mg | 15% | |
| Calcium | 17.3mg | 5% | |
* 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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