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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 126.0
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.9 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Lentils calories by ingredient


My own recipe My own recipe
Number of Servings: 8


    Lentils, 200 grams
    Carrots, raw, 150 grams
    Red Potato, 200 grams
    Green Peppers (bell peppers), 100 grams
    Onions, raw, 1 medium (2-1/2" dia)
    Green Beans (snap), 6 beans (4" long)
    1 Vegetable stock cube and granules, low sodium
    Water, tap, 6 cup (8 fl oz)
    Olive Oil, 4 tbsp


Wash the lentils, slice the carrots, peel the potatoes and cut them into small wedges, cut the beans into 1 cm pieces, seed the pepper and peel the onion.
Put all the ingredients except the olive oil in a pressure cooker together with the water. When the pressure cooker has reached the right pressure, lower the heat and let it cook for 20 minutes (this depends on the cooker, actually).
When it has cooled down, open the cooker, and remove the onion and the pepper. Puree them with a little water with a blender together with the olive oil. Mix it with the rest of the soup. Add water if necessary.

Note: I use small brown lentils that don't need to soak overnight. If you use the bigger ones, you might want to soak them.

Number of Servings: 8

Recipe submitted by SparkPeople user BOIRINA.

Member Ratings For This Recipe

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    Very Good
    here in spain we actually make it like this, and its a great way to eat vegetarian - 6/12/07