Lentil soup with fresh rosemary

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 49.1 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.3 g

View full nutritional breakdown of Lentil soup with fresh rosemary calories by ingredient
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Number of Servings: 4


    1 medium onion, chopped
    3 stalks celery, sliced
    2 medium carrots, thinly sliced
    2 Tbs. olive oil
    1 cup dried lentils, rinsed
    4 cups water
    1 Tbs. minced fresh rosemary or 1 tsp. dried
    1 bay leaf
    1 tsp. red wine vinegar
    Salt and freshly ground black pepper to taste


In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.
Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes. Discard bay leaf. Season with salt and pepper.
December 1998

Serving Size: 1 cup

Number of Servings: 4

Recipe submitted by SparkPeople user KAYEMBEE67.

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