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Ingredients
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1 cup dry lentils, rinsed and drained
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1 tablespoon vegetable oil
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1 large onion, chopped
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2 cloves garlic, chopped, or to taste
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1 cup sliced celery
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½ cup sliced carrots
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2 potatoes, peeled and cubed
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1 (8 ounce) can crushed tomatoes
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¾ cup chopped fresh parsley
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1 tablespoon red wine vinegar
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1 teaspoon ground cinnamon
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salt and ground black pepper to taste
Directions
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Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
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Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
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Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.
Nutrition Facts (per serving)
165 | Calories |
4g | Fat |
31g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 165 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 163mg | 7% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 4g | |
Protein 4g | 9% |
Vitamin C 46mg | 51% |
Calcium 82mg | 6% |
Iron 3mg | 14% |
Potassium 871mg | 19% |
* 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.