Fall is around the corner here and I can not wait to give this a go!
Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; saut until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 6 | ||
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Calories: 266 | ||
Calories from Fat: 67 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 652.3mg | 22 % | |
Potassium 728.3mg | 19 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 21.5g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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