Directions:
- In a large saucepan, over high heat, bring stock to boil.
- Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
- Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
- Discard bay leaf.
- Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
- Return to saucepan. Simmer for 5 minutes.
- Adjust seasonings.
- Squeeze lemon juice into individual servings.
- Freezes well. (244 calories per 1 1/2 cup of soup).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.16 Kcal (633 kJ) | ||
| Calories from fat | 15.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 1% | |
| Sodium | 450.77mg | 19% | |
| Potassium | 459.03mg | 10% | |
| Total Carbs | 23.41g | 8% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 11g | 22% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 75.86 Kcal (318 kJ) | ||
| Calories from fat | 7.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 3% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 1% | |
| Sodium | 226.21mg | 19% | |
| Potassium | 230.36mg | 10% | |
| Total Carbs | 11.75g | 8% | |
| Sugars | 2.35g | 19% | |
| Dietary Fiber | 4.15g | 33% | |
| Protein | 5.52g | 22% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 12% | |
| Calcium | 16.2mg | 3% | |
* 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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