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Nutrition Facts

  Servings Per Recipe: 1
  Serving Size: 1 serving

Amount Per Serving
  Calories 228.7
  Total Fat 9.1 g
      Saturated Fat 1.3 g
      Polyunsaturated Fat 1.5 g
      Monounsaturated Fat 5.8 g
  Cholesterol 0.0 mg
  Sodium 1,082.0 mg
  Potassium 707.1 mg
  Total Carbohydrate 31.0 g
      Dietary Fiber 6.7 g
      Sugars 3.0 g
  Protein 7.9 g
  Vitamin A 148.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 15.3 %
  Vitamin C 20.4 %
  Vitamin D 0.0 %
  Vitamin E 10.5 %
  Calcium 7.5 %
  Copper 16.3 %
  Folate 30.2 %
  Iron 19.6 %
  Magnesium 10.2 %
  Manganese 44.5 %
  Niacin 11.3 %
  Pantothenic Acid     9.1 %
  Phosphorus     16.1 %
  Riboflavin 8.4 %
  Selenium 9.1 %
  Thiamin 13.6 %
  Zinc 9.0 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Lentil Vegetable Soup

View the full Lentil Vegetable Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lentil Vegetable Soup

72 calories of Canned vegetable soup, (1 cup)

60 calories of Olive Oil, (0.50 tbsp)

57 calories of Lentils, (0.25 cup)

15 calories of Carrots, raw, (0.50 carrot (7-1/2"))

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

8 calories of Canned Tomatoes, (0.25 can)

3 calories of Celery, raw, (0.50 stalk, medium (7-1/2" - 8" long))

2 calories of Garlic, (0.50 clove)

0 calories of Cider Vinegar, (0.17 tbsp)

0 calories of Pepper, black, (1 dash)

0 calories of Salt, (1 dash)


Nutrition & Calorie Comments  

I really enjoyed this! I used mushrooms instead of tomatoes and Italian seasoning instead of the bay leaf. The vinegar added a perfect flavor, so much so that I think I will use water instead of broth next time to decrease the sodium. All in all it was a delicious and satisfying meal- guilt free! Submitted by:
MCNOLY

(1/27/14)
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The number of servings is incorrect, and some of the ingredients were entered with the wrong quantities, therefore, the nutritional information is incorrect as well. I got 8 servings of 1 cup each out of this recipe (the recipe calculates at only 1 serving), which is 88 calories...yay! Submitted by:
HEALTHIERLYNN

(1/7/14)
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I have a question. At the top of the recipe and in the nutrition information, it says that this recipe makes 1 serving. At the bottom of the recipe instructions, it says it makes 4. Which is correct? And if it makes 4 servings instead of 1, wouldn't the nutrition information be incorrect? Submitted by:
MSPOOH404

(1/1/14)
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Put all the ingredients (except salt & vinegar) into a crock pot- 5-6 hrs on high or 10-12 hrs on low. No need to soak lentils if you use crockpot. DO NOT add salt while the lentils are cooking, will make them tough. Add vinegar & salt after soup is done. (can also use apple cider vinegar) Submitted by:
PAMPJP

(12/31/13)
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I love this soup. But, don't soak the lentils and DO reduce the sodium. Glen Muir Organic sells canned, no-salt diced tomatoes. Reduce the salt in the vegetable broth by adding a peeled potato (may be halved). The potato will take up the excess salt. Remove the potato when soup is done. Submitted by:
MSGAYLE68

(9/27/13)
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you can use fry light and omitthe oil for a lowfat version Submitted by:
ANJADEXTER

(3/24/13)
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Very tasty!!! I used rotel tomatos and cooked in the crock pot. WARNING: The calories in this recipe are NOT correct. The calories include vegetable soup instead of vegetable broth and raise the calories by 70 calories per serving. Actual calories are 170 or so. Submitted by:
LUV4CHOCOLATE

(3/14/13)
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Love it, I added mushrooms, kale, kelp, basil, oregano, braggs liquid aminos, thyme, savory and salt substitute. I forgot the tomatos, but it was still delicious. I was hungry for this tonight, sp I did not soak them, but just let them boil awhile longer before adding other ingredients. Submitted by:
OKDOKY

(2/28/13)
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Here is my variation: use water instead of broth = less sodium; I use no more than 1 tbsp of olive oil to 2.5-3 cup dry lentils (so 1/3 tbsp for this recipe)= less calories; I add 10 cloves of garlic at the end to keep the flavor fresh; skip the celery, bay leaf and vinegar; surprisingly flavorful. Submitted by:
DQUEENS

(1/22/13)
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This soup was so easy and delicious. At the last minute it seemed as though I had added too much liquid so I added a couple of tablespoons of dry instant potatoes. I used low sodium broth, low sodium tomatoes, and added no salt, using a no salt herb substitute instead. Submitted by:
BONIFIANT

(7/10/12)
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I am cooking this in my crockpot today. I reduced the broth slightly. I wonder why the fat is 9 grams for this recipe? Lentils are low fat and everything else but the oil is as well. My suggestion is lower the oil. I added cumin and fresh basil. This smells wonderful, I cant wait to try it! Submitted by:
KIMG709

(5/3/12)
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Great recipe! I also tried it using low sodium fat-free chicken broth. Submitted by:
LUVS2BIKE101

(11/8/11)
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That is alot of sodium Submitted by:
MISSILENE

(8/8/11)
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It sounds good, but has much too much sodium. I'd use low sodium ingrediences. Submitted by:
MIMIDOT

(12/16/10)
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Put everything in a crock pot on low for 5-6 hrs (no presoaking). Added a couple of potatoes, chopped kale, full quart + 1/2 of broth, dried basil & parsley & 1-2 tspns salt. No olive oil or vinegar. Added 3/4 lb cooked sausage meat. We all enjoyed it. Submitted by:
BERRY4

(11/29/10)
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omitted the vinegar, used low sodium chicken broth, added diced red peppers and turkey sausage.. DELISH!!! Submitted by:
WE_PA_FIT

(8/23/10)
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Used low-sodium broth and added bell pepper and pre-cooked Italian saugage. Excellent!! Submitted by:
IMJAINE

(6/26/10)
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Re. high sodium content, to be brief, sodium may be greatly reduced by using Herb-Ox Sodium Free Granulated Bouillon (Chicken, Beef, or Vegetable) instead of the vegetable broth. It has all the taste and none of the sodium. Of course the other canned products will still contribute a lot of sodium. Submitted by:
PAULEAP

(6/23/10)
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way, way too much sodium (salt) Submitted by:
CAM1023

(6/23/10)
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I loved this soup. I had used diced tomatoes with salt so didn't add any salt to it and it tasted great; just added dried basil for flavouring. Submitted by:
GRANDKATZ

(5/26/10)
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very good and nutrious and not hard to make and I agree to much sodium, I use other spices Submitted by:
SMTERWILL

(5/1/10)
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Looks really good! I'm gonna do what some other comments said: make my own chicken broth to reduce sodium and add some more herbs such as cumin, oregano, curry, basil, etc. for more flavor. I have some leftover chopped bell pepper to throw in as well! Submitted by:
KATIECHIC7

(4/30/10)
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I am on my way to the kitchen to make this using some health food store mixed lentils. The different colors make it attractive. I also will use no salt diced tomatoes. Soup, here I come! Submitted by:
TNTEACHER2

(4/30/10)
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I love this soup but would prefer less carbs. I found a recipe for Vegetable Lentil Soup on Spark people that I am going to try. For extra flavor in this soup try "telma" kosher vegetable bouillion. It is the best!!!Also this recipe does not give the amount per serving-does anyone know?? Submitted by:
MELANIE1191

(3/2/09)
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I made mine with a homemade chicken stock which was very low in sodium so that helped there... I also added some red curry paste and served it with low fat sour cream. very yummy!!! Submitted by:
RICCILYNN

(2/25/09)
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A low sodium broth is in need here as the level is way to high. You also don't need the vinegar unless you are planning on storing it or canning it as it is a preservative.
Also DONT THROW OUT THAT BEAN SOAK WATER! If you have house plants water them with it is loaded with nutrients.
Submitted by:
STACIEMOON

(2/21/09)
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Oil and vinegar are not necessary, and indeed the vegetable broth should be reduced sodium. Submitted by:
SEAGAZER

(2/21/09)
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