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4 Serves
113 Mins
16 g
49 g
15 g
Prepare the aromatics by finely chopping the yellow onion and mincing the garlic cloves.
Ingredients, vitamins, and health benefits
Yellow Onion
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AlgerianVitamin K
20 µg / 120 µgVitamin B1
0 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
131 µg / 400 µgCalcium
63 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
652 mg / 4,700 mgSodium
1345 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
9 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a large stock pot, heat the olive oil over medium heat and sauté the chopped onions and minced garlic until translucent and fragrant.
Add the rinsed red lentils, chopped carrots, and vegetable broth to the pot, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the soup until the lentils are completely soft and have broken down, approximately 60 minutes.
Season the soup with salt and black pepper to taste, then serve hot.
Rapeseed Oil
Olive Oil
Red Lentils
Carrots
Vegetable Broth
Salt
Black Pepper
Vitamin A
336 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 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
131 µg / 400 µgCalcium
63 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
652 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32
g24
g13
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Moroccan
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g