Directions:
- In a medium saucepan saute the onion, carrot, and celery in vegetable oil for 5 minutes or until softened.
- Add lentils and sweet potatoes and slowly add stock.
- Bring to a boil.
- Cover, reduce heat and simmer.
- Puree in a blender and portion out as desired. This recipe will make anywhere from 5-10 servings.
- Can be refrigerated for 1 week or frozen for 6 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.16 Kcal (821 kJ) | ||
| Calories from fat | 12.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 2% | |
|---|---|---|---|
| Sodium | 6523.88mg | 272% | |
| Potassium | 144.27mg | 3% | |
| Total Carbs | 37.04g | 12% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 238.45 Kcal (998 kJ) | ||
| Calories from fat | 15.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 2% | |
|---|---|---|---|
| Sodium | 7930.32mg | 272% | |
| Potassium | 175.37mg | 3% | |
| Total Carbs | 45.03g | 12% | |
| Sugars | 1.92g | 6% | |
| Dietary Fiber | 2.96g | 10% | |
| Protein | 2.1g | 3% | |
| Vitamin C | 2.2mg | 3% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 15.9mg | 1% | |
* 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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