Directions:
- In a pot over medium heat, cook onions in butter until softened. Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, until lentils are tender.
- Puree in a blender or food processor, or using an immersion blender. Return to the pot, stir in remaining chicken broth and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.34 Kcal (856 kJ) | ||
| Calories from fat | 54.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 667.33mg | 28% | |
| Potassium | 619.2mg | 13% | |
| Total Carbs | 26.22g | 9% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 11.12g | 44% | |
| Protein | 9.27g | 19% | |
| Vitamin C | 32.1mg | 53% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 68.62 Kcal (287 kJ) | ||
| Calories from fat | 18.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 9% | |
|---|---|---|---|
| Cholesterol | 5.13mg | 5% | |
| Sodium | 224.09mg | 28% | |
| Potassium | 207.93mg | 13% | |
| Total Carbs | 8.81g | 9% | |
| Sugars | 1.65g | 20% | |
| Dietary Fiber | 3.74g | 44% | |
| Protein | 3.11g | 19% | |
| Vitamin C | 10.8mg | 53% | |
| Iron | 0.9mg | 15% | |
| Calcium | 17.3mg | 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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