Directions:
- Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
- Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.28 Kcal (2254 kJ) | ||
| Calories from fat | 54.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 9% | |
|---|---|---|---|
| Sodium | 1803.47mg | 75% | |
| Potassium | 2132.47mg | 45% | |
| Total Carbs | 86.46g | 29% | |
| Sugars | 24.76g | 99% | |
| Dietary Fiber | 23.3g | 93% | |
| Protein | 33.58g | 67% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 5mg | 28% | |
| Calcium | 227.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 105.13 Kcal (440 kJ) | ||
| Calories from fat | 10.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 9% | |
|---|---|---|---|
| Sodium | 352.22mg | 75% | |
| Potassium | 416.48mg | 45% | |
| Total Carbs | 16.89g | 29% | |
| Sugars | 4.83g | 99% | |
| Dietary Fiber | 4.55g | 93% | |
| Protein | 6.56g | 67% | |
| Vitamin C | 2.7mg | 23% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 1mg | 28% | |
| Calcium | 44.4mg | 23% | |
* 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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