6 Serves
83 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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JamaicanVitamin K
91 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
123 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
376 mg / 4,700 mgSodium
1090 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Sauté the diced onion and minced garlic in the stock pot until softened and fragrant.
Add the lentils, chickpeas, tomato paste, and spices to the pot, stirring well to coat.
Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to simmer until the lentils are tender.
Season the soup with salt and pepper to taste, stir in fresh herbs, and serve hot.
13
g26
g93
g
American
Indian