1¼ cups French lentils, picked over and washed
2 quarts cold water
1 head of garlic, cloves separated, crushed, and peeled
¼ cup extra virgin olive oil
Salt, to taste
Calories
358 cals
Fat
15 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
10 g
Carbohydrates
17 g
Sugar
1 g
Fiber
8 g
Protein
17 g
Sodium
677 mg
If tired or short on time, use the peeled garlic that can be bought in jars to make this soup. Ge around a dozen cloves. Instead of using them straight from the jar, lightly smash them with the flat of a knife, then leave them for about 10 minutes before using to activate their enzymes.