Veggie Lentil Soup Recipe

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Ingredients:

Serving

Directions:

Over high heat, bring stock to a boil with red lentils and bay leaves. Reduce heat and simmer, covered for 1-1.5 hours; until very tender.
Heat oil in skillet and saute onions, carrots, zucchini, garlic, parsley and thyme. Cook until tender.
Add cooked vegetable mixture, diced tomatoes, red wine vinegar and salt and pepper to broth and simmer remaining 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1456.05 Kcal (6096 kJ)
Calories from fat	87.7 Kcal
		% Daily Value*
Total Fat	9.74g	15%
Sodium	49589.33mg	2066%
Potassium	784.37mg	17%
Total Carbs	268.55g	90%
Sugars	3.75g	15%
Dietary Fiber	21.02g	84%
Protein	17.46g	35%
Vitamin C	11.6mg	19%
Vitamin A	0.1mg	4%
Iron	5.2mg	29%
Calcium	52.1mg	5%

Amount Per 100 g
Calories	310.11 Kcal (1298 kJ)
Calories from fat	18.68 Kcal
		% Daily Value*
Total Fat	2.08g	15%
Sodium	10561.48mg	2066%
Potassium	167.05mg	17%
Total Carbs	57.2g	90%
Sugars	0.8g	15%
Dietary Fiber	4.48g	84%
Protein	3.72g	35%
Vitamin C	2.5mg	19%
Iron	1.1mg	29%
Calcium	11.1mg	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.

Tastes

salty
savory
bitter
sweet

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