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Lentil and Vegetable Soup Recipe

Looking for an easy Lentil and vegetable soup recipe? Learn how to make Lentil and vegetable soup using healthy ingredients.


Submitted by benjaminridgway

Makes 2 servings



Soup from 'The Bean Book' by Rose Elliot.

Recipe Ingredients for Lentil and vegetable soup

5 ml olive oil
75 g onion
2 oz kale
75 g tomato
40 g mushroom
60 g celery
90 g carrot
8 g stock
1 pt water
2 oz lentils

Recipe Directions for Lentil and vegetable soup

  1. Soften the onion in the oil for 5 minutes, don't let it brown.

  2. Add the chopped garlic and the other chopped vegetables except the kale and cook for 5 minutes.

  3. Add the chopped kale. Stir through.

  4. Add the stock or water.

  5. Add two bay leaves.

  6. Bring to the boil and then reduce heat to a gentle simmer.

  7. Cook with the lid on for 40-45 minutes or until the lentils are cooked.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 469.8g
Amount Per Serving
Calories
184
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
829mg
24%
Total Carbohydrates
30.7g
10%
Dietary Fiber
12.3g
49%
Sugars
6.2g
Protein
10.2g
Vitamin A 247% Vitamin C 78%
Calcium 10% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in dietary fiber
  • High in manganese
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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