Directions:
- Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.
- Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce.
- Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
- Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.07 Kcal (1240 kJ) | ||
| Calories from fat | 84.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 14% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 602.37mg | 25% | |
| Potassium | 633.35mg | 13% | |
| Total Carbs | 37.08g | 12% | |
| Sugars | 5.27g | 21% | |
| Dietary Fiber | 16.47g | 66% | |
| Protein | 15.97g | 32% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.2mg | 24% | |
| Calcium | 163mg | 16% | |
| Amount Per 100 g | |||
| Calories | 81.12 Kcal (340 kJ) | ||
| Calories from fat | 23.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 14% | |
|---|---|---|---|
| Cholesterol | 4.57mg | 6% | |
| Sodium | 165.04mg | 25% | |
| Potassium | 173.52mg | 13% | |
| Total Carbs | 10.16g | 12% | |
| Sugars | 1.44g | 21% | |
| Dietary Fiber | 4.51g | 66% | |
| Protein | 4.38g | 32% | |
| Vitamin C | 4.7mg | 29% | |
| Iron | 1.2mg | 24% | |
| Calcium | 44.7mg | 16% | |
* 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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