Directions:
- Spray a large nonstick saucepan with nonstick cooking spray. Add onions, carrot, celery, potato and jalapeno. Cook over medium heat 10 minutes or until vegetables are crisp-tender.
- Add broth, tomatoes, water, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until lentils are tender.
- Add pasta and cook 10 minutes or until tender.
- Ladle soup into bowls; sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224 Kcal (938 kJ) | ||
| Calories from fat | 7.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 1% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 100.91mg | 4% | |
| Potassium | 591.01mg | 13% | |
| Total Carbs | 42.22g | 14% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 13.85g | 55% | |
| Protein | 13.14g | 26% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4mg | 22% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 103.68 Kcal (434 kJ) | ||
| Calories from fat | 3.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 1% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 46.71mg | 4% | |
| Potassium | 273.56mg | 13% | |
| Total Carbs | 19.54g | 14% | |
| Sugars | 1.81g | 16% | |
| Dietary Fiber | 6.41g | 55% | |
| Protein | 6.08g | 26% | |
| Vitamin C | 4mg | 15% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.9mg | 22% | |
| Calcium | 28.4mg | 6% | |
* 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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