Directions:
- Put the lentils and water in the slow cooker, cover and cook on Low for 3-4 hours.
- In a medium skillet over medium heat, heat the oil and butter together until the butter melts. Add the onion, celery, and carrots and cook, stirring a few times, until just softened, about 5 minutes. Add the garlic and cook, stirring, another 2 minutes. Stir into the partially cooked lentils, cover, and continue to cook on Low for another 3 to 4 hours.
- Stir in the wine, lemon juice, and molasses, Season with salt and plenty of fresh black pepper. Add water to your taste to thin if the soup is too thick. Cover and continue to cook on Low another 30 minutes.
- Ladle into bowls and serve hot topped with chopped green onions and a drizzle of vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.98 Kcal (1482 kJ) | ||
| Calories from fat | 77.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 13% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 35.6mg | 1% | |
| Potassium | 866.41mg | 18% | |
| Total Carbs | 49.88g | 17% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 23.39g | 94% | |
| Protein | 19.25g | 38% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 6mg | 33% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 103.03 Kcal (431 kJ) | ||
| Calories from fat | 22.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 13% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 3% | |
| Sodium | 10.36mg | 1% | |
| Potassium | 252.18mg | 18% | |
| Total Carbs | 14.52g | 17% | |
| Sugars | 1.64g | 23% | |
| Dietary Fiber | 6.81g | 94% | |
| Protein | 5.6g | 38% | |
| Vitamin C | 1.8mg | 10% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.7mg | 33% | |
| Calcium | 25mg | 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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