Nutrition Information (per serving)
calories
130
protein
7 g
sodium
317 mg
carbohydrates
19 g
fat
3 g
fiber
4 g
cholesterol
0 mg
Servings
6 (¾ cup ea.)
Ingredients
1 Tbsp extra-virgin olive oil
½ cup chopped onions
¼ cup chopped carrots
¼ cup chopped celery
1 Tbsp minced garlic
1 cup red lentils
1½ qt vegetable stock
¼ tsp dried basil
Pinch dried oregano
Pinch dried thyme
1½ tsp white distilled vinegar
½ tsp Worcestershire sauce
1 tsp sea salt
¼ tsp freshly ground black pepper
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onions, carrots, celery,and garlic until onions are translucent.
- Add vegetable stock, lentils and herbs. Bring to a boil, reduce heat and simmer for 1 hour, or until lentils are soft.
- Remove from heat, cool slightly and pour into a blender container. Puree until smooth. Add remaining ingredients and mix well.
