Preparation

1. In a skillet, heat oil over medium. Add carrots & sauté 5 minutes.

2. Add onion, celery & garlic.Sauté another 5 minutes or until vegetables begin to brown, stirring often.

3. Transfer cooked vegetables into a large stockpot. Add broth, lentils & undrained tomatoes. Bring to a boil.

4. Reduce heat to medium-low. Cover & simmer 35 minutes or until lentils are tender, stirring occasionally.

5. Season with pepper & vinegar. Ladle into soup bowls & serve.

Tips

Purchase frozen carrots so you can use extra at a later date.

Nutrition Facts

4 servings per recipe
Serving size (509g)
Amount per serving
Calories
370
% Daily Value*
Total Fat 11g 14%
    Saturated Fat 1.5g 8%
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 190mg
8%
Total Carbohydrate 51g 0%
    Dietary Fiber 10g 36%
    Total Sugars 7g  
Includes 0g Added Sugars
0%
Protein 20g  
Vitamin D 0mcg 0%
Calcium 90mg 6%
Iron 4mg 20%
Potassium 870mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Try more recipes like this:

Recipe

Creamy Salsa Chicken Skillet
Time: 30 min  Servings: 6

Recipe

Roasted Tomatillo Chicken & Rice Bowls
Time: 45 min  Servings: 6

Recipe

Greek Feta Shrimp with Orzo & Olives
Time: 20 min  Servings: 4

Comments

Your email address will not be published. Required fields are marked *