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
360
18% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sodium, gluten-​free
     

Fat

18% 12

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

17% 52

Carbs (net)

- 41

Fiber

45% 11

Sugars

- 13

Sugars, added

- 0

Protein

33% 16

Cholesterol

- 0

Sodium

5% 119

Calcium

12% 119

Magnesium

20% 85

Potassium

29% 1357

Iron

28% 5

Zinc

24% 3

Phosphorus

38% 263

Vitamin A

44% 395

Vitamin C

73% 65

Thiamin (B1)

50% 1

Riboflavin (B2)

22% 0

Niacin (B3)

22% 3

Vitamin B6

58% 1

Folate equivalent (total)

80% 321

Folate (food)

- 321

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

22% 3

Vitamin K

138% 166
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