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 15.2 %
  • Vitamin C 20.4 %
  • Vitamin D 0.0 %
  • Vitamin E 10.5 %
  • Calcium 7.5 %
  • Copper 16.4 %
  • Folate 30.2 %
  • Iron 19.7 %
  • Magnesium 10.2 %
  • Manganese 44.5 %
  • Niacin 11.3 %
  • Pantothenic Acid 9.1 %
  • Phosphorus 16.1 %
  • Riboflavin 8.4 %
  • Selenium 9.1 %
  • Thiamin 13.7 %
  • 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 am preparing veggies for my 2nd time making this soup. I use unsalted chicken broth. I use no salt diced tomatoes. I added a can of no salt added tomato and chile Rotel. I added a summer zucchini squash, mushrooms (crimini or white), red bell pepper. Either red wine or balsamic vinegar works. Submitted by:
REEDSKI
(6/13/17)
report inappropriate
First recipe with lentils in that I have liked. I reduced the sodium as most soups seem to have too much and it was pretty good Submitted by:
RHOOK20047
(4/2/17)
report inappropriate
The calories and number of servings given here is incorrect. The recipe calls for 1 cup of dried lentils but only a quarter of cup was entered into the calculations. Submitted by:
DB2017
(2/9/17)
report inappropriate
Not our favorite, a bit too salty... but still very good! Submitted by:
BUSYGRANNY5
(1/30/17)
report inappropriate
Please note that the nutrition data is highly inaccurate for this recipe. They have used the data for 1 cup COOKED lentils instead of for the 3 cups that would result from starting with the 1 cup dried that is listed in the ingredients. It should be 341 calories per serving. Submitted by:
ICEDEMETER
(3/15/16)
report inappropriate
Mighty tasty - another "keeper" for our menu rotation. No veg broth on hand, used low-sodium chicken broth instead. I DID soak the lentils so they wouldn't turn to mush on me as they sometimes do - cooking @ 7,000 feet requires some timing adjustments. I used 3 Tbls Balsamic, one too many.
Delish 		Submitted by:
GTNP4ME
(12/4/15)
report inappropriate
Use of low sodium veggie broth... Submitted by:
DRCHULA
(10/6/15)
report inappropriate
This is the way I make lentils soup except I use a nice hunk of left over ham, low sodium beef broth and tomatoes (diced and seasoned) and no soaking as they cook in less then an hour. then soups on. Submitted by:
TCLADY
(9/20/15)
report inappropriate
The nutrition in this is way off, 77 calories from canned vegetable soup??? That is probably where all the sodium is coming from. Also it says 1 serving, but the break down looks like 4, other then that it is a tasty soup good on a cold day and easy to make up. Submitted by:
GOLDENRODFARM
(11/4/14)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
you can use fry light and omitthe oil for a lowfat version Submitted by:
ANJADEXTER
(3/24/13)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
Great recipe! I also tried it using low sodium fat-free chicken broth. Submitted by:
LUVS2BIKE101
(11/8/11)
report inappropriate
That is alot of sodium Submitted by:
MISSILENE
(8/8/11)
report inappropriate
It sounds good, but has much too much sodium. I'd use low sodium ingrediences. Submitted by:
MIMIDOT
(12/16/10)
report inappropriate
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)
report inappropriate
omitted the vinegar, used low sodium chicken broth, added diced red peppers and turkey sausage.. DELISH!!! Submitted by:
WE_PA_FIT
(8/23/10)
report inappropriate
Used low-sodium broth and added bell pepper and pre-cooked Italian saugage. Excellent!! Submitted by:
IMJAINE
(6/26/10)
report inappropriate
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)
report inappropriate
way, way too much sodium (salt) Submitted by:
CAM1023
(6/23/10)
report inappropriate
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)
report inappropriate
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)
report inappropriate