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 Vegetarian Lentil Soup
 
 
2 tbs   olive oil  
2 cups   lentils, uncooked  
1 medium   onion, chopped  
2 medium   carrots, chopped  
2 stalks   celery, chopped  
3 medium   new potatoes, cut in cubes  
2   bay leaves  
1 tsp   salt  
1/2 tsp   black pepper  
5 cups   water  
5 cups   vegetable broth  
 
In a large soup pot, heat olive oil over medium to high heat. Add onion, carrots, celery, and potatoes. Cook for 7 -8 minutes or until tender.
Add bay leaves, lentils, salt and pepper. Cook for a few more minutes.
Add water and vegetable broth and bring to a boil.
Reduce heat to low and let simmer.
Cook covered for another 45 minutes, until lentils are soft and fall apart.
 
Servings: 6
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

 

 

 
       
Amount Per Serving      
Calories   347.10  
Calories From Fat (13%)   46.51  
    % Daily Value
Total Fat 5.30g   8%  
Saturated Fat 0.74g   4%  
Monounsaturated Fat 3.43g      
Polyunsaturated Fat 0.74g      
Trans Fatty Acids 0.00g      
Cholesterol 0.00mg   0%  
Sodium 434.22mg   18%  
Potassium 1226.89mg   35%  
Carbohydrates 57.36g   19%  
Dietary Fiber 22.29g   89%  
Sugar Alcohols 0.00g      
Net Carbohydrates 35.07g      
Protein 20.39g   41%  
Vitamin A 7631.08IU   153%  
Vitamin C 26.34mg   44%  
Calcium 63.59mg   6%  
Iron 6.82mg   38%  
Vitamin E 1.02IU   3%  
Thiamin 0.42mg   28%  
Riboflavin 0.21mg   13%  
Niacin 3.36mg   17%  
Vitamin B6 0.65mg   32%  
Folate 298.71µg   75%  
Pantothenic Acid 1.62mg   16%  
Phosphorus 352.16mg   35%  
Magnesium 98.83mg   25%  
Zinc 2.89mg   19%  
Copper 0.83mg   42%  
Manganese 1.24mg   62%  
Selenium 6.02µg   9%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 521.15g      
 
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