Directions:
- Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
- In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
- Drain the lentils and add them to the pan.
- Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
- Simmer for about an hour or until the lentils are soft enough to puree.
- Remove the bay leaf.
- Puree with a stick blender.
- Any leftovers will be good for freezing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.58 Kcal (840 kJ) | ||
| Calories from fat | 26.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 4% | |
|---|---|---|---|
| Sodium | 268.46mg | 11% | |
| Potassium | 497.25mg | 11% | |
| Total Carbs | 32.24g | 11% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 13.78g | 55% | |
| Protein | 11.64g | 23% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.9mg | 22% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 194.67 Kcal (815 kJ) | ||
| Calories from fat | 25.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 4% | |
|---|---|---|---|
| Sodium | 260.56mg | 11% | |
| Potassium | 482.6mg | 11% | |
| Total Carbs | 31.29g | 11% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 13.37g | 55% | |
| Protein | 11.3g | 23% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.8mg | 22% | |
| Calcium | 48.3mg | 5% | |
* 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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