Directions:
- In a large Dutch Oven, heat oil over medium heat; cook celery, carrots, onion, garlic, salt, mint and tumeric, stiring occasionally, until softened, about 6 minutes.
- Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 4 1/2 cups of water. Bring to a boil; reduce heat, cover and simmer until lentils are tender, about 25 minutes.
- Meanwhile, in large pot of boiling salted water, cover and cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; cook 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.24 Kcal (562 kJ) | ||
| Calories from fat | 43.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 8% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 2% | |
| Sodium | 253.98mg | 11% | |
| Potassium | 336.58mg | 7% | |
| Total Carbs | 18.08g | 6% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 5.01g | 10% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.8mg | 21% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.61 Kcal (463 kJ) | ||
| Calories from fat | 36.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 8% | |
|---|---|---|---|
| Cholesterol | 5.36mg | 2% | |
| Sodium | 209.27mg | 11% | |
| Potassium | 277.33mg | 7% | |
| Total Carbs | 14.9g | 6% | |
| Sugars | 2.58g | 13% | |
| Dietary Fiber | 4.46g | 22% | |
| Protein | 4.13g | 10% | |
| Vitamin C | 6.1mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.1mg | 21% | |
| Calcium | 32.3mg | 4% | |
* 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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