Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1–2 tablespoons olive oil
- 1 onion , diced
- 2 carrots , diced
- 2 cloves garlic , minced
- ½ lb dry red lentils
- 6 cups water or stock
- 1 bay leaf
Directions
Finished lentil soup, with potatoes, parsley, and dill added Pick over the lentils to remove any debris if needed. Rinse well.
Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
Serve hot.