Directions:
- In a large Dutch oven or soup pot heat the oil on medium.
- Add the onion and carrot and a good pinch of salt and slowly cook until softened, 5-8 minutes.
- Add the garlic and cook just for a minute, then add the spices and stir to coat the vegetables.
- Add the lentils, broth, and tomatoes and another good pinch of salt, bring to a boil, then reduce heat and simmer, 15-20 minutes, until the lentils are tender.
- Tranfer to a blender or processor and puree as much as you like.
- Taste for seasoning and add more water or broth for a more soupy consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.24 Kcal (148 kJ) | ||
| Calories from fat | 9.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 2% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 0% | |
| Sodium | 98.06mg | 4% | |
| Potassium | 87.33mg | 2% | |
| Total Carbs | 5.19g | 2% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 113.49 Kcal (475 kJ) | ||
| Calories from fat | 29.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 2% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 315.8mg | 4% | |
| Potassium | 281.23mg | 2% | |
| Total Carbs | 16.71g | 2% | |
| Sugars | 2.36g | 3% | |
| Dietary Fiber | 5.22g | 6% | |
| Protein | 5.01g | 3% | |
| Vitamin C | 4.4mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.7mg | 3% | |
| Calcium | 22.8mg | 1% | |
* 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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