In a large saucepan, gently saute the onion in the oil, until soft.
Add the lentils, carrots and water.
Bring to the boil.
Reduce the heat, cover and simmer for 1-1 1/2 hours, until the lentils are soft.
If necessary, you can puree the soup once it’s cool, adding a little water to thin the mixture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (734g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 28 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 71.6mg||2 %|
|Potassium 1347.1mg||35 %|
|Total Carbohydrate 78.3g||23 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 41.5g|
|Protein 30.1g||43 %|
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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: 458
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