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Ingredientes
- 1/4 c. extra virgin olive oil
- 2 c. minced onions
- 1 c. minced carrots
- 1 c. minced celery
- 3 1/2 c. French green lentils rinsed
- 14 c. water
- 1 Tbsp. chopped fresh thyme
- 1 x bay leaf Salt to taste
Direcciones
- Heat the oil in a large pot over medium heat. Add in the onions and cook till they're translucent/soft, 5 to 6 min. Add in the carrots and celery and cook for a few more min.
- Add in the lentils, water, thyme and bay leaf. Simmer, stirring occasionally, till the lentils are soft and the soup has thickened, 1 to 1 1/2 hrs.
- Add in salt to taste. Puree about 2 c. of the soup, return it to the pot and heat through before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 567g | |
| Recipe makes 8 servings | |
| Calories 378 | |
| Calories from Fat 68 | 18% |
| Total Fat 7.73g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 931mg | 27% |
| Total Carbs 55.58g | 15% |
| Dietary Fiber 26.8g | 89% |
| Sugars 4.11g | 3% |
| Protein 22.29g | 36% |
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