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6 Serves
92 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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JamaicanVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
167 mg / 4,700 mgSodium
691 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Add the diced yellow onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the chopped carrots and brown lentils, coating them thoroughly in the aromatic oil base.
Pour in the vegetable broth and water, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the lentils are tender, approximately 60 minutes.
Season the soup with salt and black pepper to taste before serving hot.
13
g26
g93
g
American
Indian