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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.9
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 137.9 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Lentil and Vegetable Soup calories by ingredient
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Lentil and Vegetable Soup

Submitted by: TAILSFOX
Lentil and Vegetable Soup

Introduction

Lentils are a wonderful source of fiber, protein, and iron. This soup is incredibly good for you, and low in calories- so go ahead, have another bowl! Lentils are a wonderful source of fiber, protein, and iron. This soup is incredibly good for you, and low in calories- so go ahead, have another bowl!
Number of Servings: 6

Ingredients

    1 Tbsp Olive oil (or Non-Hydrogenated Margarine)
    1 medium Red Onion
    4 cloves Fresh Garlic
    2 large Carrots
    4-5 stalks Celery
    1 1/2 cups Dry Red Lentils
    4 cups Low Sodium Vegetable Broth (or 4 cups water plus 2 low sodium bouillon cubes)

Directions

Makes six 1 cup servings.

Peel onion and garlic.
Wash and dice onion, carrots, and celery.
Chop garlic.

Add oil to a 2 quart pot, and sautee onions and garlic about 5 minutes, until onions are translucent and garlic is golden brown.

Add carrots, celery, and broth (or water and bouillon cubes). Bring to a boil.

Reduce heat, cover, and simmer for about 30 minutes, until carrots are tender and lentils are soft.

Enjoy!

This is great on its own, but you can also eat it with whole wheat naan (Indian flat bread) or pita, pour it on top of brown basmati rice, or eat it as a side dish or as a midnight snack.

Number of Servings: 6

Recipe submitted by SparkPeople user TAILSFOX.






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Member Ratings For This Recipe

  • Thanks for the recipe. This was very good. My children loved it - surprise, surprise! It wasn't much like soup, though. I may have cooked it too long and the broth boiled off, but I really liked it that way. - 2/1/09

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