dish
Lentil Soup

6
Serves
285
Calories
14
Nutrients
12
Vitamins

Ingredients

1 tablespoon olive oil
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/3 cup finely chopped onion
1 sprig fresh or 1/4 teaspoon dried thyme
1 1/2 quarts Basic Chicken Stock (see recipe) , or low- sodium canned
2 cups dried lentils

Cooking Instructions

1. Heat the olive oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes. (Do not add salt until the lentils are fully cooked, because salt will prevent the lentils from becoming tender.)

2. Add the stock and lentils, and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the lentils are tender, about 1 hour.

4. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.

5. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.

6. Add salt and more pepper to taste.

Serving Size: 1 1/4 cups

Nutrition Information

Number of Servings: 6
Calories
285
Protein
21 g
Total Carbohydrate
44 g
Dietary Fiber
21 g
Soluble Fiber
2 g
Insoluble Fiber
17 g
Sugar
8 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
2 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
28 %
Percent Calories from Carbohydrate
60 %
Percent Calories from Fat
12 %
Vitamin A
6803 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
10 mg
Vitamin D
0 IU
Folate
280 mcg
Vitamin E
1 IU
Vitamin K
-1 mcg
Pantothenic Acid
1 mg
Calcium
69 mg
Iron
6 mg
Phosphorus
293 mg
Potassium
815 mg
Sodium
418 mg
Zinc
2 mg