Directions:
- In a large saucepan, heat the olive oil and vegetable stock. Add onion, carrot and celery, then saute until soft, but not browned. Add garlic and ginger and saute until garlic softens. Add bacon and cook through.
- Stir in paprika. Add lentils and stock. Bring to boil and simmer for 20 minutes or until lentils are tender. Add water or stock to reach desired consistency.
- Ladle into bowls and top with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 954.26 Kcal (3995 kJ) | ||
| Calories from fat | 62.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 11% | |
|---|---|---|---|
| Cholesterol | 17.28mg | 6% | |
| Sodium | 20809.43mg | 867% | |
| Potassium | 1300.14mg | 28% | |
| Total Carbs | 162.99g | 54% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 35g | 140% | |
| Protein | 35.83g | 72% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 9.1mg | 50% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 284.58 Kcal (1191 kJ) | ||
| Calories from fat | 18.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 11% | |
|---|---|---|---|
| Cholesterol | 5.15mg | 6% | |
| Sodium | 6205.91mg | 867% | |
| Potassium | 387.74mg | 28% | |
| Total Carbs | 48.61g | 54% | |
| Sugars | 1.35g | 18% | |
| Dietary Fiber | 10.44g | 140% | |
| Protein | 10.69g | 72% | |
| Vitamin C | 3.2mg | 18% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 2.7mg | 50% | |
| Calcium | 26.1mg | 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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