Directions:
- Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
- Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
- Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
- Stir in parsley and season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.32 Kcal (994 kJ) | ||
| Calories from fat | 37.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 6% | |
|---|---|---|---|
| Sodium | 495.5mg | 21% | |
| Potassium | 723.79mg | 15% | |
| Total Carbs | 33.54g | 11% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 15.81g | 63% | |
| Protein | 15.29g | 31% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 4.4mg | 24% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 49.21 Kcal (206 kJ) | ||
| Calories from fat | 7.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 6% | |
|---|---|---|---|
| Sodium | 102.76mg | 21% | |
| Potassium | 150.1mg | 15% | |
| Total Carbs | 6.96g | 11% | |
| Sugars | 0.52g | 10% | |
| Dietary Fiber | 3.28g | 63% | |
| Protein | 3.17g | 31% | |
| Vitamin C | 1.7mg | 13% | |
| Iron | 0.9mg | 24% | |
| Calcium | 17.3mg | 8% | |
* 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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