Soup With Tomato and Red Lentils Recipe

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Ingredients:

Serving

1 tbsp butter
1 medium onion, chopped
2 medium carrots, sliced
2 medium stalk celery, sliced
1 small red bell pepper, chopped
2 (14 1/2 oz) cans ready-to-serve vegetable broth
1 (28 oz) can crushed tomatoes in puree, undrained
1 cup dried red lentils , sorted and rinsed
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh dill weed
1/2 tsp pepper

Directions:

Melt butter in Dutch oven over medium-high heat. Cook onion, carrots, celery and bell pepper in butter 5 minutes, stirring occasionally.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender. Garnish with additional fresh dill weed if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	162.39 Kcal (680 kJ)
Calories from fat	21.92 Kcal
		% Daily Value*
Total Fat	2.44g	4%
Cholesterol	5.18mg	2%
Sodium	84.85mg	4%
Potassium	514.8mg	11%
Total Carbs	26.14g	9%
Sugars	3.98g	16%
Dietary Fiber	11.83g	47%
Protein	9.26g	19%
Vitamin C	25.2mg	42%
Vitamin A	0.7mg	24%
Iron	11.1mg	62%
Calcium	42.8mg	4%

Amount Per 100 g
Calories	121.52 Kcal (509 kJ)
Calories from fat	16.4 Kcal
		% Daily Value*
Total Fat	1.82g	4%
Cholesterol	3.88mg	2%
Sodium	63.5mg	4%
Potassium	385.25mg	11%
Total Carbs	19.56g	9%
Sugars	2.98g	16%
Dietary Fiber	8.85g	47%
Protein	6.93g	19%
Vitamin C	18.8mg	42%
Vitamin A	0.5mg	24%
Iron	8.3mg	62%
Calcium	32mg	4%

* 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.