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Lentil Soup with Winter Vegetables
MARTHA STEWART17Ingredients
75Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. lentils (du Puy)
- 1/2 cup unsalted butter
- 1 cup carrots (finely chopped)
- 1 cup onion (finely chopped)
- 2/3 cup celeriac (finely chopped)
- 2/3 cup leeks (finely chopped)
- 2/3 cup celery (finely chopped)
- 2 sprigs fresh thyme
- 4 cloves garlic
- 10 black peppercorns
- 5 cups store bought low sodium chicken stock (or homemade, heated, plus more as needed)
- freshly ground pepper
- coarse salt
- 20 baby spinach leaves
- extra-virgin olive oil (for drizzling)
- 4 large eggs
- 1/3 cup white vinegar
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol275mg92% |
| Sodium340mg14% |
| Potassium970mg28% |
| Protein24g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber21g84% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C25% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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