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  

Use low sodium broth. I use my slow cooker 7 cooked it on low after I cooked the beans. came out really good. Hubby loved it. Submitted by:

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Thanks for all the suggestions to reduce the sodium, they were very helpful along with additional vegetables and spice. This was delightful. Thanks! Submitted by:

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This is a great recipe. I followed advise and used less sodium. Submitted by:

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Hearty, easy, and easy to make your own substitutions. I didn't soak the lentils, I microwaved them in water for 2 minutes and poured that in. They were cooked perfectly (I have heard to hold off on adding salt when lentils are cooking or they won't get soft). I'll be making this again! Submitted by:

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Higher salt content Submitted by:

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I was looking at the Nutritional Information. You might want to change the serving size from 1 to 4 since it states at the bottom of the recipe that it serves 4. That would decrease total calories and carbs. It will also lower the sodium level.
I plan to make this soon.
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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:

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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:

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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:

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Not our favorite, a bit too salty... but still very good! Submitted by:

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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:

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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.
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Use of low sodium veggie broth... Submitted by:

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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:

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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:

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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:

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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:

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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:

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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:

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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:

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you can use fry light and omitthe oil for a lowfat version Submitted by:

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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:

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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:

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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:

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