4 Serves
100 Mins
Prepare the aromatics by finely dicing the yellow onion and mincing the fresh garlic cloves.
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Vitamin E
2 mg / 15 mgVitamin K
45 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
319 µg / 400 µgCalcium
92 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
348 mg / 1,250 mgPotassium
906 mg / 4,700 mgSodium
1428 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Heat the extra virgin olive oil in a large stock pot over medium heat.
Add the diced yellow onion and minced fresh garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the lentils and assorted vegetables, then pour in the vegetable broth to cover the mixture.
Bring the soup to a gentle boil, then reduce heat to low and simmer until the lentils are tender.
Season the soup with salt and pepper to taste, then serve hot in bowls.
25
g75
g24
g
