Directions:
- Combine broth, water, lentils and tomato in a large Dutch Oven; stir well. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
- Saute onion, celery, carrot, and garlic in oil in a large skillet until the vegetables are tender. Add the sauteed vegetables to the lentil mixture. Stir well.
- Add tomato paste and remaining ingredients, stirring well. Bring to a boil.
- Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender. Ladle soup into individual soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.16 Kcal (1328 kJ) | ||
| Calories from fat | 22.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 4% | |
|---|---|---|---|
| Sodium | 571.9mg | 24% | |
| Potassium | 1079.09mg | 23% | |
| Total Carbs | 52.34g | 17% | |
| Sugars | 6.85g | 27% | |
| Dietary Fiber | 24.15g | 97% | |
| Protein | 20g | 40% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 6mg | 33% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 71.25 Kcal (298 kJ) | ||
| Calories from fat | 5.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 4% | |
|---|---|---|---|
| Sodium | 128.47mg | 24% | |
| Potassium | 242.41mg | 23% | |
| Total Carbs | 11.76g | 17% | |
| Sugars | 1.54g | 27% | |
| Dietary Fiber | 5.42g | 97% | |
| Protein | 4.49g | 40% | |
| Vitamin C | 5.4mg | 40% | |
| Iron | 1.3mg | 33% | |
| Calcium | 20.3mg | 9% | |
* 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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