Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
62
High
Nutrition per serving
Calories987.5 kcal (49%)
Total Fat13.4 g (19%)
Carbs166.2 g (64%)
Sugars24.3 g (27%)
Protein63.6 g (127%)
Sodium3385.3 mg (169%)
Fiber68.2 g (244%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat olive oil in a large pot over medium heat. Sauté onion until golden brown.
Step 2
Add in garlic, carrots, and bell pepper. Stir for about 30 seconds.
Step 3
Add in potatoes and lentils. Stir constantly for about 2 minutes to absorb the flavours.
Step 4
Add tomato paste, turmeric, paprika, and cumin.
Step 5
Pour in stock and stir. Cover, and bring the soup to a boil.
Step 6
Let simmer for about 30-40 minutes until lentils are completely cooked.
Step 7
Add salt and parsley (you can also add in spinach or kale for more greens).
Step 8
Pour the soup into bowls and top with more parsley. Serve with lemon juice and toasted sourdough or flatbread.
Notes
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