1. Heat the oil in a Dutch oven or soup pot over medium heat. Toss in the carrot, celery, onion, and garlic and cook, stirring frequently, for 5 minutes. Add the broth, lentils, and chiles. Season with salt and pepper.
2. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and simmer for 2 minutes.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 436.2mg||15 %|
|Potassium 329.4mg||9 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 12.4g|
|Protein 5.6g||8 %|
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Calories per serving: 103
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