Lentil Soup with Vegetables Low in Sodium

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.8 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 9.7 g
  • Protein: 10.3 g

View full nutritional breakdown of Lentil Soup with Vegetables Low in Sodium calories by ingredient
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This is my take on vegetables and lentil soup. This is my take on vegetables and lentil soup.
Number of Servings: 10


    1 tbsp Extra Virgin Olive Oil
    1 cup, chopped Onions, raw
    1 cup, diced Celery, raw
    1 cup, chopped Carrots, raw
    1 tsp Cumin seed
    1 tsp Mustard seed, yellow
    1 tsp Coriander seed
    3 cup, chopped or sliced Red Ripe Tomatoes
    8 cup (8 fl oz) Water, tap
    2 cup lentil,dry, uncooked
    1 cup, chopped Kale
    3 tbsp Curry powder or ground curry
    1 tsp Salt-free Mrs. Dash Seasoning Blend Table Blend


I have used ground or fresh turmeric instead of curry.


Add the oil and seeds sauté with onion, carrots and celery maybe 5 min or till the seeds have popped and fragrant.
Add curry paste or powder, tomatoes, 6-8 cups of water (if adding any longer-cooking vegetables like turnips, potatoes, and add the fruiting veggies such as zucchini, eggplant, or green beans in the middle of cooking and any tender leafy greens near the end of cooking time.)
Cook uncovered over medium heat until the lentils are soft and vegetables are tender, about 40 min, stirring throughout cooking time. Add more water if necessary.

Serving Size: Makes 10 to 12 one cup servings depending on how much water is added

Number of Servings: 10

Recipe submitted by SparkPeople user AALLEY2.

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