6 Serves
121 Mins
Prepare the vegetables by peeling and dicing the carrots and onions, and mincing the garlic cloves.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
32 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
290 mg / 4,700 mgSodium
1101 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced onions and minced garlic to the pot, sautéing until they are soft and fragrant.
Stir in the carrots and the lentils, then pour in the vegetable broth.
Bring the soup to a gentle boil, then reduce the heat and simmer until the lentils are tender.
Season the soup with salt and black pepper to taste and serve immediately.
25
g75
g24
g
