4 Serves
50 Mins
Heat the olive oil in a large pot over medium heat.
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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
115 µg / 400 µgCalcium
57 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
560 mg / 4,700 mgSodium
1017 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant.
Stir in the red lentils, carrots, and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low and simmer the soup until the lentils are tender.
Season the soup with salt, black pepper, and a generous squeeze of fresh lemon juice before serving.
25
g75
g24
g
