Ingredients:
- 2 tblspn olive oil
- 2 carrots, diced finely
- 1 onion, diced finely
- 1 tblspn tomato paste (or use home-made tomato paste)
- finely grated rind of half a lemon
- herbs of choice, chopped finely
Directions:
- Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes.
- Add the paprika, sweet paprika and cumin,
- Continue to cook over low heat for 6 - 8 minutes or until the vegetables begin to soften.
- Stir in the tomato paste and cook for another minute or two.
- Add the lentils and stock and bring to the boil.
- Cook for 20 - 30 minutes, until the lentils are mushy and the vegetables cooked.
- Stir from time to time.
- Beat the yoghurt with the herbs, or cut the feta into cubes and roll in the herbs.
- Serve the soup with feta cubes or a large dollop of thick thick yoghurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1599.85 Kcal (6698 kJ) | ||
| Calories from fat | 13.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 2% | |
|---|---|---|---|
| Sodium | 49597.27mg | 2067% | |
| Potassium | 1346.35mg | 29% | |
| Total Carbs | 306.84g | 102% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 41.07g | 164% | |
| Protein | 33.92g | 68% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 10.7mg | 59% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 329.69 Kcal (1380 kJ) | ||
| Calories from fat | 2.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 2% | |
|---|---|---|---|
| Sodium | 10220.69mg | 2067% | |
| Potassium | 277.45mg | 29% | |
| Total Carbs | 63.23g | 102% | |
| Sugars | 0.91g | 18% | |
| Dietary Fiber | 8.46g | 164% | |
| Protein | 6.99g | 68% | |
| Vitamin C | 1.6mg | 13% | |
| Iron | 2.2mg | 59% | |
| Calcium | 18.5mg | 9% | |
* 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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