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Servings: 4
Ingredients
- 2 tablespoons Olive Oil
- 2 cloves Garlic {minced}
- ½ Onion {chopped}
- 2 large Carrots {chopped}
- 2 Celery Stalks {chopped}
- 1 cup Red Lentils
- 1 Zucchini, chopped
- Tomato Sauce, {2-4 tablespoons}
- Paprika {1-2 teaspoons}
- Cumin {1 teaspoon}
- Salt & Pepper {to taste}
- Vegetable Broth {1 quart}
- Cannellini Beans, 1 can {rinsed & pureed}
- Olive Oil {1-2 teaspoons}
View Full Recipe at Laura Janelli
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 66 | 25% |
| Total Fat 7.47g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 280mg | 12% |
| Potassium 753mg | 22% |
| Total Carbs 36.34g | 10% |
| Dietary Fiber 16.6g | 55% |
| Sugars 4.66g | 3% |
| Protein 13.59g | 22% |
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