Directions:
- In a large, heavy pot (I used my cast iron Dutch oven), heat the olive oil to medium and add the onions.
- Cook, stirring often, until they have begun to carmelize (just past the golden stage).
- Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant.
- Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs.
- Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes.
- Cover pot and cook another 40 minutes, until carrots are very tender.
- Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture.
- Add the lentils and water, cover and cook 30 minutes longer, stirring often.
- Add thyme, salt and pepper to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.43 Kcal (1936 kJ) | ||
| Calories from fat | 135.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.01g | 23% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1377.48mg | 57% | |
| Potassium | 1349.69mg | 29% | |
| Total Carbs | 69.67g | 23% | |
| Sugars | 13.32g | 53% | |
| Dietary Fiber | 17.66g | 71% | |
| Protein | 16.89g | 34% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 6.2mg | 34% | |
| Calcium | 155.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 71.17 Kcal (298 kJ) | ||
| Calories from fat | 20.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 23% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 1% | |
| Sodium | 212mg | 57% | |
| Potassium | 207.73mg | 29% | |
| Total Carbs | 10.72g | 23% | |
| Sugars | 2.05g | 53% | |
| Dietary Fiber | 2.72g | 71% | |
| Protein | 2.6g | 34% | |
| Vitamin C | 3.6mg | 39% | |
| Vitamin A | 0.2mg | 44% | |
| Iron | 0.9mg | 34% | |
| Calcium | 24mg | 16% | |
* 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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