4 Serves
117 Mins
14 g
43 g
12 g
Prepare the aromatics by finely dicing the yellow onion and mincing the garlic cloves using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Yellow Onion
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Vitamin K
91 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
272 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
185 mg / 1,250 mgPotassium
664 mg / 4,700 mgSodium
1406 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat. Add the diced onions and sauté until translucent, then stir in the minced garlic and cook until fragrant.
Add the brown lentils, chopped carrots, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the lentils are tender.
Stir in the fresh baby spinach and cook for a few minutes until wilted. Season the soup with salt and black pepper to taste before serving.
Garlic Cloves
Olive Oil
Vegetable Stock
Brown Lentils
Carrots
Baby Spinach
Salt
Black Pepper
Vitamin A
421 µg / 900 µgVitamin C
11 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
91 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
272 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
185 mg / 1,250 mgPotassium
664 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g