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Ingredients
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2 tablespoons olive oil
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1 cup chopped onion
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¾ cup diced celery
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¾ cup diced carrots
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2 cloves garlic, finely chopped
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2 teaspoons kosher salt
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¾ cup tomato sauce
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2 cups green or brown lentils
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2 cups water
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4 cups low-sodium chicken or vegetable broth
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1 bay leaf
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1 sprig fresh thyme
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1 teaspoon balsamic or sherry vinegar
Vinaigrette:
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¼ cup olive oil
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2 tablespoons balsamic or sherry vinegar
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1 clove garlic, minced
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½ teaspoon salt
Directions
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Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
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For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
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Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.
Nutrition Facts (per serving)
392 | Calories |
15g | Fat |
47g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 392 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 12% |
Cholesterol 3mg | 1% |
Sodium 1102mg | 48% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 21g | 75% |
Total Sugars 6g | |
Protein 20g | 39% |
Vitamin C 9mg | 10% |
Calcium 65mg | 5% |
Iron 5mg | 30% |
Potassium 856mg | 18% |
* 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.