Directions:
- Saute onions and garlic in oil in a soup pot over medium heat until onions are clear.
- Add fennel and marjoram, saute to coat.
- Add water, bouillon, vinegar, veggies and chipotle and bring to a boil.
- In 15 minutes put your immersion blender in the pot and puree (alternately, transfer to a blender/food processor and puree thoroughly).
- When the soup is smooth, add lentils and boil 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.05 Kcal (511 kJ) | ||
| Calories from fat | 10.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 419.03mg | 17% | |
| Potassium | 385.24mg | 8% | |
| Total Carbs | 20.83g | 7% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 9.39g | 38% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 49.5mg | 82% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 14.9mg | 83% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.99 Kcal (142 kJ) | ||
| Calories from fat | 3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.33g | 2% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 116.69mg | 17% | |
| Potassium | 107.28mg | 8% | |
| Total Carbs | 5.8g | 7% | |
| Sugars | 1.01g | 14% | |
| Dietary Fiber | 2.61g | 38% | |
| Protein | 2.02g | 15% | |
| Vitamin C | 13.8mg | 82% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 4.2mg | 83% | |
| Calcium | 16.8mg | 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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