light lunch
| 1/2 | tbsp light olive oil |
| 1 | medium onion, diced |
| 2 | medium carrots, diced |
| 1 | stalk celery, medium, diced |
| 100 | g green lentils |
| 2 | cups bouillon |
| 1 | cracked black pepper |
| 1 | pinch salt |
| 1 | pinch dried thyme |
- In a solid based pan heat oil
- Add onion and celery and sweat for 5 mins
- Add carrot, sweat for further 5 mins
- Add lentils, dried thyme and bouillon, bring to boil.
- Simmer, covered, for 30 mins.
- Season to taste
Vegetables, Soup, Simmer, Vegetarian
| Nutrition Facts | ||||||
Serving Size 186.2g |
||||||
Amount Per Serving |
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|
Calories 268 Calories from Fat
42 |
||||||
% Daily Value* |
||||||
|
Total Fat
4.7g 7%
|
||||||
|
Saturated Fat
0.8g 4%
|
||||||
|
Cholesterol
1mg 0%
|
||||||
|
Sodium
1492mg 62%
|
||||||
|
Total Carbohydrates
42.1g 14%
|
||||||
|
Dietary Fiber
18.0g 72%
|
||||||
|
Sugars
8.0g |
||||||
|
Protein
16.4g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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