Lentil soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 239.9
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 733.2 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 15.9 g
  • Protein: 12.2 g

View full nutritional breakdown of Lentil soup calories by ingredient
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Number of Servings: 8


    * 1 tablespoon olive oil
    * 1/2 yellow onion, diced
    * 3 short stalks or 2 long stalks celery, chopped
    * 3 carrots or 25 baby carrots, chopped
    * 1 large leek, finely chopped
    * 1 large potato, scrubbed, then cubed with the skin on
    * 2 cloves garlic, finely chopped
    * 1 2/3 cups dry lentils
    * 8 cups vegetable broth
    * 1 (8-ounce) can of diced tomatoes, drained and rinsed
    * 2 bay leaves
    * 1/2 teaspoon black pepper
    * 1/4 cup fresh dill, finely chopped
    * 1/2 teaspoon ground celery seed (or celery salt)
    * 1 1/2 teaspoons basil
    * 1/2 teaspoon marjoram
    * 1/2 teaspoon ground cumin
    * 2 tablespoons balsamic vinegar (or red wine vinegar)
    * 1 teaspoon salt
    * 1 teaspoon Tabasco Sauce
    * 1 gallon of filtered water, cold
    * Tofutti brand vegan sour cream
    * Fresh chives, chopped


1. Rinse lentils well. Soak in a gallon of water in a large bowl in the refrigerator for about 40 minutes.
2. Drain and rinse soaked lentils. Boil for about 20 minutes in filtered water in a large saucepan. Drain and set aside.
3. Boil potatoes in a medium saucepan until slightly less firm, about 10 minutes. Drain and set aside.
4. Chop and crush the herbs.
5. Empty the can of diced tomatoes into a food processor, then fill the empty can up to the top with boiled lentils. Add the can of lentils, 1 cup of vegetable stock, and process until smooth.
6. Heat oil in a large pot over medium-high heat. Saute carrots, celery, leek, onion, and garlic for 5 minutes.
7. Add dill, marjoram, cumin, celery seed, basil, and pepper to the pot and saute for another minute.
8. Add 7 cups of vegetable broth, remaining lentils, and potatoes to the pot. Stir. Bring to a boil.
9. Add pureed lentils and tomatoes to the pot, return to a boil. Add bay leaves.
10. Reduce heat to low, cover and simmer 25 minutes.
11. Remove bay leaves, add salt and vinegar.
12. Add salt/pepper/tobasco sauce to taste. Serve with a dollop of cold Tofutti brand vegan sour cream, and sprinkle with chives.

Number of Servings: 8

Recipe submitted by SparkPeople user PIMPDOWN5466.

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