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Servings: 1
26 g protein
84 g carbs
5 g fat
466 kcal

Instructions

  • Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.
  • Puree tomatoes in a blender or food processor, and add to veggies.
  • Add broth and lentils. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes.
  • Add parsley, along with vinegar, garlic, pepper, salt, and cloves. Stir well and simmer for another 15 minutes.
  • Serve with multigrain bread and enjoy.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 466 kcal

Calories from Fat 45


% Daily Values*


Total Fat 5 g

7.14%


Saturated Fat 0.8 g

3.33%



Polyunsaturated Fat 1.55 g



Monounsaturated Fat 2.21 g



Cholesterol 0 mg

0%



Sodium 667 mg

29%



Potassium 910 mg



Total Carbohydrate 84 g

27.1%


Dietary Fiber 13.52 g

42.25%



Sugars 4.54 g

5.04%



Protein 26 g


Vitamin A 4.33%

Vitamin C 18.75%


Calcium 10.3%

Iron 69.23%


* Nutritional Values are estimated and may vary

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