Directions:
- Peel carrots, onions, potatoes and ginger Throw in a pot and cover with water, bring to the boil.
- Chop celery, add to pot. Add lentils.
- Add vegetable stock and simmer until all veggies are tender and lentils are cooked.
- Add chopped parsley and garlic.
- Transfer the mixture a little at a time to the blender, until soup is desired texture.
- Add more stock or water if a thinner soup is preferred.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.23 Kcal (859 kJ) | ||
| Calories from fat | 2.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 0% | |
|---|---|---|---|
| Sodium | 203.72mg | 8% | |
| Potassium | 971.4mg | 21% | |
| Total Carbs | 42.52g | 14% | |
| Sugars | 11.06g | 44% | |
| Dietary Fiber | 14.3g | 57% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 2.5mg | 14% | |
| Calcium | 97.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 73.24 Kcal (307 kJ) | ||
| Calories from fat | 0.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 72.7mg | 8% | |
| Potassium | 346.65mg | 21% | |
| Total Carbs | 15.17g | 14% | |
| Sugars | 3.95g | 44% | |
| Dietary Fiber | 5.1g | 57% | |
| Protein | 3.35g | 19% | |
| Vitamin C | 5mg | 23% | |
| Vitamin A | 0.6mg | 58% | |
| Iron | 0.9mg | 14% | |
| Calcium | 34.7mg | 10% | |
* 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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