Carrot and Lentil Soup Recipe

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Ingredients:

Serving

200 g split red lentils
500 g carrots
3 large potatoes
1 large white onion
2 liters water
1 liter vegetable stock

Directions:

Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to).
Peel the carrots and cut them into a small dice (no need to be too specific about size).
Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion.
When the carrots are soft, mash them lightly.
Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too.
Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup.
Enjoy with a hunk of chunky bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.1 Kcal (1378 kJ)
Calories from fat	4.5 Kcal
		% Daily Value*
Total Fat	0.5g	1%
Sodium	254.38mg	11%
Potassium	1260.83mg	27%
Total Carbs	65.88g	22%
Sugars	12.65g	51%
Dietary Fiber	22.93g	92%
Protein	16.58g	33%
Vitamin C	14.1mg	23%
Vitamin A	2.2mg	74%
Iron	5mg	28%
Calcium	107.1mg	11%

Amount Per 100 g
Calories	105.92 Kcal (443 kJ)
Calories from fat	1.45 Kcal
		% Daily Value*
Total Fat	0.16g	1%
Sodium	81.87mg	11%
Potassium	405.8mg	27%
Total Carbs	21.2g	22%
Sugars	4.07g	51%
Dietary Fiber	7.38g	92%
Protein	5.33g	33%
Vitamin C	4.5mg	23%
Vitamin A	0.7mg	74%
Iron	1.6mg	28%
Calcium	34.5mg	11%

* 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.

Tastes

salty
savory
bitter
sweet

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