Directions:
- When all the vegetables are chopped, heat the oil in a very large pot over medium heat. Add the onions, carrots, celery and teaspoon of salt. Sweat the vegetables to release their moisture. If they start to brown, turn the heat down a bit.
- Once the onions are translucent, add the rest of the vegetables, lentils and herbs. Add enough water to cover, bring to a boil, then turn down the heat and simmer for at least 35 minutes, until the vegetables are tender and the lentils are cooked.
- Remove the bay leaves and use an immersion blender to puree the entire pot of soup. If you don't have an immersion blender, then scoop out some of the soup in batches, puree in a food processor or blender, and add to an empty pot.
- Once all of the soup is blended, add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.72 Kcal (593 kJ) | ||
| Calories from fat | 27.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Sodium | 290mg | 12% | |
| Potassium | 623.44mg | 13% | |
| Total Carbs | 21.75g | 7% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 10.29g | 41% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 72.5mg | 121% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.9mg | 16% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 73.73 Kcal (309 kJ) | ||
| Calories from fat | 14.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 5% | |
|---|---|---|---|
| Sodium | 150.86mg | 12% | |
| Potassium | 324.32mg | 13% | |
| Total Carbs | 11.31g | 7% | |
| Sugars | 2.23g | 17% | |
| Dietary Fiber | 5.35g | 41% | |
| Protein | 4.32g | 17% | |
| Vitamin C | 37.7mg | 121% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.5mg | 16% | |
| Calcium | 45mg | 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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