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 | 212.09 Kcal (888 kJ) | ||
| Calories from fat | 11.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 431.98mg | 18% | |
| Potassium | 601.28mg | 13% | |
| Total Carbs | 35.85g | 12% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 16.35g | 65% | |
| Protein | 13.7g | 27% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4mg | 22% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 61.94 Kcal (259 kJ) | ||
| Calories from fat | 3.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 2% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 1% | |
| Sodium | 126.15mg | 18% | |
| Potassium | 175.59mg | 13% | |
| Total Carbs | 10.47g | 12% | |
| Sugars | 1.26g | 17% | |
| Dietary Fiber | 4.77g | 65% | |
| Protein | 4g | 27% | |
| Vitamin C | 1.9mg | 11% | |
| Iron | 1.2mg | 22% | |
| Calcium | 25.4mg | 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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