Healthy vegetarian baby food
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.
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Serving Size: 1 Serving (734g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 458 | ||
Calories from Fat: 28 (6%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 458
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