14 Ingredients
  • 1 cup lentils, rinsed
  • 1 bay leaf
  • 4 cups water
  • 3 tablespoons olive oil
  • 2 ribs celery, diced
  • 2 carrots
  • 2 onions, chopped
  • 3 cloves garlic, ground to a paste in a mortar and pestle
  • 2 zucchini, quartered and chopped
  • 28 ounces plum tomatoes
  • 5 cups vegetable broth
  • 1/2 cup chopped parsley
  • 1/2 cup grated Gruyère cheese for garnish, optional
  • Extra virgin olive oil for garnish, optional
Nutrition
240
12% daily value
6 servings
                                       
                                            balanced, high-​fiber, low-​sodium, gluten-​free
     

Fat

12% 8

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

12% 35

Carbs (net)

- 27

Fiber

30% 7

Sugars

- 9

Sugars, added

- 0

Protein

22% 11

Cholesterol

- 0

Sodium

3% 80

Calcium

8% 79

Magnesium

13% 56

Potassium

19% 905

Iron

18% 3

Zinc

16% 2

Phosphorus

25% 176

Vitamin A

29% 263

Vitamin C

48% 44

Thiamin (B1)

34% 0

Riboflavin (B2)

15% 0

Niacin (B3)

14% 2

Vitamin B6

39% 1

Folate equivalent (total)

54% 214

Folate (food)

- 214

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

14% 2

Vitamin K

92% 111
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