Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (722)
Best Lentil Soup
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 12%
CARBS 26G54% OF CAL
8G FIBER12G SUGAR6G OTHER
FAT 8G38% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy, healthy lentil soup loaded with fresh vegetables, herbs, and spices for a simple weeknight meal. Serve with crusty bread; omit cheese to make it fully vegan.
mainamericansoupbeans🍲 stockpotgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 4 medium carrots (chopped (2 cups))
- 2 celery stalks (chopped)
- 6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
- Heaping ½ teaspoon ground cumin
- 1½ teaspoons sea salt
- Freshly ground black pepper
- 4 garlic cloves (grated)
- 1 (14-ounce) can fire-roasted diced tomatoes
- ¾ cup dry green lentils (rinsed)
- 2 tablespoons white wine vinegar
- 12 fresh thyme sprigs (bundled)
- 6 cups vegetable broth
- ½ cup chopped fresh parsley (for garnish)
- Red pepper flakes
- Grated Parmesan cheese (for serving, optional)
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 12%
CARBS 26G54% OF CAL
8G FIBER12G SUGAR6G OTHER
FAT 8G38% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1229mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 199mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.