Place the olive oil into a large 6-quart pot or dutch oven and set over medium heat.
Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent.
Stir in the lentils, tomatoes, broth, and spices.
Increase the heat to high and bring just to a boil, then reduce to low and cover.
Simmer low until the lentils are tender, approximately 35-40 minutes.
If desired, use an immersion blender to puree to a smoother consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2321g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2362 (56%)|
|Amt Per Serving||% DV|
|Total Fat 262.5g||350 %|
|Saturated Fat 99.4g||497 %|
|Monounsaturated Fat 100.8g|
|Polyunsanturated Fat 42.5g|
|Cholesterol 1212.3mg||373 %|
|Sodium 2240.9mg||77 %|
|Potassium 5992.3mg||158 %|
|Total Carbohydrate 136.9g||40 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 119.1g|
|Protein 311.7g||445 %|
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: 4203
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