Directions:
- Place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. Stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time.
- Add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes.
- Stir the soup, then add salt and pepper to taste. Cook 2 to 3 more minutes, or until the vegetables are just tender.
- Remove and let sit, covered, for about 10 minutes.
- Serve hot with the cheese on the side.
- Makes 6 to 8 servings.
- VARIATIONS:.
- To make this an even heartier soup, top with croutons or thin slices of French bread. Save time by buying prechopped vegetables for this soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.43 Kcal (1015 kJ) | ||
| Calories from fat | 149.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 26% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 5% | |
| Sodium | 598.06mg | 25% | |
| Potassium | 281.79mg | 6% | |
| Total Carbs | 13.86g | 5% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 10.93g | 22% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 267.4mg | 27% | |
| Amount Per 100 g | |||
| Calories | 68.17 Kcal (285 kJ) | ||
| Calories from fat | 41.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 26% | |
|---|---|---|---|
| Cholesterol | 4.12mg | 5% | |
| Sodium | 168.17mg | 25% | |
| Potassium | 79.23mg | 6% | |
| Total Carbs | 3.9g | 5% | |
| Sugars | 0.97g | 14% | |
| Dietary Fiber | 0.74g | 11% | |
| Protein | 3.07g | 22% | |
| Vitamin C | 2.7mg | 16% | |
| Iron | 0.3mg | 6% | |
| Calcium | 75.2mg | 27% | |
* 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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