Place the lentils onion, garlic, and carrot juice in a saucepan. Bring to a boil, and simmer for 20 to 30 minutes, until the lentils are soft and pale. Add more carrot juice if needed. Blend the cooked lentil mixture, no salt seasoning, cumin, and vinegar in a food processor or high-powered blender to a smooth puree. Add more carrot juice if it is too thick.
Serve with steamed broccoli, cauliflower, or other vegetables
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 27.5mg||1 %|
|Potassium 376.9mg||10 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 11.6g|
|Protein 3.5g||5 %|
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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: 72
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