Lentil and vegetable soup


5 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 98.9
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 358.5 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.0 g

View full nutritional breakdown of Lentil and vegetable soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This is a really filling, and nutritious soup, especially nice in winter. This is a really filling, and nutritious soup, especially nice in winter.
Number of Servings: 15

Ingredients

    * Carrots, raw, 2.5 cup, chopped
    * Leeks, I small, chopped
    * Onions, raw, 2 large, chopped
    * Olive Oil, 1 tbsp
    * soy sauce, 2 tbsp
    * Sweetcorn, 250 grams
    * Red lentils, 500 grams
    * Salt, 2 tsp
    * Pepper, black, 1 tsp
    * Water, tap, 10 cup (8 fl oz)

Directions

Prepare vegetables.
Use a large cooking pot:
Fry the leek, onion, celery and carrot in the olive oil for ten minutes with the lid on your pot.
Add the water and lentils.
Bring soup to the boil and simmer for 15-20 minutes (until lentils are tender)
Blend three cups of the mixture coarsly in a blender and add back to the soup.
Add sweetcorn and soy sauce.
Season to taste with the salt and pepper then serve.

Number of Servings: 15

Recipe submitted by SparkPeople user TUNDRAGIRL.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.