Lentil Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, plant-based soup packed with lentils, vegetables, and aromatic spices. Rich with tomato and earthy cumin; spinach and lemon brighten the finish. A nourishing main for cold weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon avocado oil
- 1 yellow onion (medium, diced)
- 2 stalks celery (diced)
- 1 1/2 cups carrots (diced)
- 1 bay leaf
- 6 cloves garlic (finely minced)
- 8 cups vegetable stock ((I used 8 cups water + 1 2/3 Tablespoons Better than Bullion vegetable base))
- 14.5 ounces tomatoes ((1 can, undrained))
- 2 cups green lentils ((dried, or brown lentils work too! Rinse them off first.))
- 13 ounces red potatoes ((2 medium red potatoes, diced into 1 inch pieces. Yukon golds or russets also work well.))
- 1 teaspoon paprika
- 1 Tablespoon cumin
- 1/2 teaspoon oregano (dried, or 1.5 teaspoon fresh)
- 1 teaspoon thyme (dried, or 1 Tablespoon fresh)
- Salt and pepper (to taste*)
- juice of 1 lemon
- 2 cups spinach (roughly chopped)
At a glance
PER SERVING · TIME 65M
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
- 50m
- Sodium
- 863mg
- 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
- 966mg
- Calcium
- 75mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 863MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.