Heat oil in large saucepan or stockpot.
Add onion, celery, carrots, potato, and garlic.
Saute on medium-high for 3-5 minutes.
Stir in broth, tomatoes, tomato sauce and bring to a boil.
Add lentils, bay leaf, oregano, rosemary, salt, and red pepper flakes and return to boil.
Reduce heat and simmer 30-40 minutes until lentils are tender.
Remove from heat and add red wine vinegar to taste (either to soup or individual bowls).
Serve with bread and salad.
Make sure to rinse the lentils to get rid of any gritty taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (47g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 15 (39%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 11.6mg||0 %|
|Potassium 132.8mg||3 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4g|
|Protein 0.7g||1 %|
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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: 38
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