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6 Serves
104 Mins
Rinse the brown lentils thoroughly under cold water and set aside.
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Vitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
405 µg / 400 µgCalcium
62 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
774 mg / 4,700 mgSodium
671 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
10 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat the extra virgin olive oil in a large stock pot over medium heat.
Add the diced yellow onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the diced potatoes and rinsed brown lentils, then pour in the vegetable broth and water.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the lentils and potatoes are tender.
Stir in the fresh lemon juice and season the soup with salt and black pepper to taste.
4
g17
g1
g
