4 Serves
83 Mins
13 g
40 g
8 g
Finely dice the onion and carrot using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Carrots
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Vitamin K
10 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
114 µg / 400 µgCalcium
50 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
1299 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the onions and carrots until softened.
Stir in the red lentils, tomato paste, and vegetable broth, then bring the mixture to a boil.
Reduce heat to low, cover, and simmer until the lentils are completely tender and falling apart.
Use an immersion blender to process the soup until it reaches a smooth, creamy consistency.
Season the soup with salt and pepper to taste and serve hot.
Olive Oil
Red Lentils
Vegetable Broth
Tomato Paste
Salt
Salt And Pepper
Vitamin A
257 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
10 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
114 µg / 400 µgCalcium
50 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4
g31
g1
g
Creole
GeorgianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g