Cooking Classy · by Jaclyn★ 5.0 (129)
Lentil Soup (Italian Vegetable)
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 24%
CARBS 42G65% OF CAL
8G FIBER12G SUGAR22G OTHER
FAT 6G22% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian vegetable and lentil soup with fresh zucchini and spinach. Protein-rich, comforting, and full of Mediterranean herbs. A filling bowl any day.
mainitaliansoup🍲 stockpotgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp olive oil
- 1 1/2 cups diced carrots ((3 medium))
- 1 1/2 cups diced yellow onions ((1 medium))
- 1 1/2 Tbsp minced garlic ((4 cloves))
- 4 (14.5 oz) cans vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 1 1/4 cups dried brown lentils (, rinsed and picked over)
- 1 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 1/2 cups diced zucchini ((1 medium))
- 2 cups packed chopped kale or spinach
- 1 Tbsp fresh lemon juice
- Parmesan cheese (, for serving (optional))
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 24%
CARBS 42G65% OF CAL
8G FIBER12G SUGAR22G OTHER
FAT 6G22% OF CAL
1G SAT6G 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
- 1h
- Sodium
- 1289mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 941mg
- Calcium
- 112mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.