Directions:
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.88 Kcal (962 kJ) | ||
| Calories from fat | 57.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 10% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 1% | |
| Sodium | 601.42mg | 25% | |
| Potassium | 1018.31mg | 22% | |
| Total Carbs | 31.33g | 10% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 16.05g | 64% | |
| Protein | 16.77g | 34% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 6.2mg | 34% | |
| Calcium | 308mg | 31% | |
| Amount Per 100 g | |||
| Calories | 46.51 Kcal (195 kJ) | ||
| Calories from fat | 11.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 10% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 1% | |
| Sodium | 121.69mg | 25% | |
| Potassium | 206.05mg | 22% | |
| Total Carbs | 6.34g | 10% | |
| Sugars | 0.97g | 19% | |
| Dietary Fiber | 3.25g | 64% | |
| Protein | 3.39g | 34% | |
| Vitamin C | 4mg | 33% | |
| Vitamin A | 0.3mg | 54% | |
| Iron | 1.2mg | 34% | |
| Calcium | 62.3mg | 31% | |
* 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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