Recipe Details
Ingredients
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8ouncesbrown lentils
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¼cupolive oil
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1mediumonion, minced
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1largecarrot, chopped
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1tablespoonminced garlic
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1quartwater
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2bay leaves
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1teaspoondried oregano
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1pinchcrushed dried rosemary (Optional)
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1tablespoontomato paste
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salt and ground black pepper to taste
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1teaspoonolive oil, or to taste
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1teaspoonred wine vinegar, or to taste (Optional)
Cooking Directions
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Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
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Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
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Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories357 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 2g |
11% |
Sodium 57mg |
2% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 19g |
67% |
Total Sugars 4g |
|
Protein 16g |
31% |
Vitamin C 8mg |
8% |
Calcium 64mg |
5% |
Iron 5mg |
27% |
Potassium 701mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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