The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (83)
Italian Lentil Soup
NUTRITION · PER SERVING38M COOK
CAL 11%·PRO 25%
CARBS 35G64% OF CAL
7G FIBER0G ADDED0G INTRINSIC20G OTHER7G TOTAL SUGAR
FAT 4G17% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and lentil soup flavored with Italian herbs and red wine vinegar. Nourishing and comforting, it freezes well and comes together quickly.
mainitaliansoup🫕 dutch ovengluten freelow lactosevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Extra-virgin olive oil
- 1 medium yellow onion, (finely chopped)
- 4 large garlic cloves, (minced)
- 2 carrots, (chopped)
- 1 celery rib, (chopped)
- Kosher salt
- Black pepper
- 1 (28-ounce) can whole tomatoes (I like San Marzano)
- 5 cups vegetable broth
- 1 dried bay leaf
- 1 tablespoon Italian seasoning
- 1/2 to 1 teaspoon red pepper flakes
- 1 cup green lentils, (rinsed (or brown lentils) )
- 2 cups baby spinach
- 1 cup chopped parsley leaves
- Splash red wine vinegar
- Freshly grated parmesan cheese, (for garnish (optional))
At a glance
PER SERVING · TIME 38M
CAL 11%·PRO 25%
CARBS 35G64% OF CAL
7G FIBER0G ADDED0G INTRINSIC20G OTHER7G TOTAL SUGAR
FAT 4G17% OF CAL
1G SAT4G 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
- 10m
- Cook
- 30m
- Sodium
- 1115mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 956mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.