4 Serves
74 Mins
Heat the olive oil in a large stock pot over medium heat.
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FrenchVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
103 µg / 400 µgCalcium
42 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
409 mg / 4,700 mgSodium
1301 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant.
Stir in the carrots and lentils, then pour in the vegetable broth.
Bring the mixture to a gentle boil, then reduce heat and simmer for 35 minutes until the lentils are tender.
Season the soup with salt and black pepper to taste and serve hot.
26
g53
g41
g
French
Algerian