Vegan Lentil Soup


4.5 of 5 (26)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 63.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 490.3 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegan Lentil Soup calories by ingredient
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Introduction

Tasty, lowfat, high nutrition! Tasty, lowfat, high nutrition!
Number of Servings: 10

Ingredients

    2 cups (or 1 package) lentils, rinsed.

    1 cup grated carrots

    1 cup chopped celery

    1 cup chopped onions

    3 cloves garlic, minced or crushed

    1 Tbs paprika

    1 tsp chili powder

    2 tsp salt

    1 tsp black pepper

    6 cups water

Directions

Rinse lentils and cover with about 6 cups water in a large pot, enough to nearly fill it. Cook for about half an hour on medium heat, then add all the veggies and seasonings. Cook another half hour to hour, or until all veggies and lentils are soft, on medium heat.

Serves 10 people roughly, though it's good enough that even the meat eaters may want seconds!

Number of Servings: 10

Recipe submitted by SparkPeople user FAELYNN.

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Member Ratings For This Recipe


  • Very Good
    5 of 6 people found this review helpful
    Delicious! But the calorie count is off. The .2 cups lentils listed is the COOKED amount but the recipe calls for .2 c uncooked lentils (2 cups divided by 10 servings) and lentils increase in volume about 2.5x. That means that each serving has about .5 cup of lentils so approx 130 cals per serving. - 5/18/10

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  • Very Good
    3 of 6 people found this review helpful
    I made this soup today and it is very good, I did however add some ingredients to mine. I added 1 can organic fire rosted diced tomoatoes, 1 T. Bragg's Aminos and once it was done cooking and I turned to heat off I add 2 big handfulls of chopped kale. I will for sure make it again and again. - 4/19/10

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  • Incredible!
    3 of 3 people found this review helpful
    Wonderful! Just made this for lunch. Plenty for leftovers. I added chopped spinach (about 4 cups) at the end of the cooking process. Also substituted 3 cups veg broth for water. - 2/23/10

    Reply from FAELYNN (2/23/10)
    I often add chopped collard or mustard greens about half hour before finished. And sometimes if I crave meat I boil a smoked turkey leg till there's a good broth, remove leg to cool a bit and proceed with the soup, pick off meat and readd, then add the collards. We call it "hippy soup" :o)


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  • Incredible!
    1 of 2 people found this review helpful
    great soup for this dreary day. - 3/15/10

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  • 1 of 1 people found this review helpful
    I used 10 cups of water and two beef bouillon. It is delicious! - 10/14/09

    Reply from FAELYNN (10/14/09)
    Upon looking again, I forgot to include "add water as needed as it boils down" to the instructions... I try to omit adding boullion or broth to keep it vegan, but I have added curry and that does add to the flavor considerably. Thanks all for the comments!


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