Lentil Soup Recipe
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Dassana's Veg Recipes · by Dassana Amit

Lentil Soup Recipe

NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 15%
CARBS 25G55% OF CAL
5G FIBER0G ADDED5G INTRINSIC15G OTHER5G TOTAL SUGAR
FAT 7G35% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A nourishing Mediterranean lentil soup with vegetables, herbs, and mild spices that has a creamy yet chunky texture from partially blending the lentils. Naturally vegan and hearty enough for a light main or starter.

mainmediterraneansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup or 100 grams brown lentils
  • water (as needed to soak lentils)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic (– finely chopped)
  • ⅓ cup onions (– finely chopped)
  • 1 bay leaf
  • ⅓ cup celery (– finely chopped)
  • ½ cup + 2 tablespoons cup carrots (– finely chopped)
  • 1 cup tomato purée (– homemade or canned)
  • ½ teaspoon ground cumin ((cumin powder))
  • ¼ teaspoon black pepper (– crushed or powdered)
  • ¼ teaspoon paprika (or cayenne pepper or red chilli powder)
  • 2 cups water (or vegetable stock for cooking lentils)
  • salt (as required)
  • ½ to ¾ cup water (– added later, to adjust consistency add as needed)
  • ¼ teaspoon dry oregano (or preferred dried herbs or fresh herbs)
  • 1 to 2 tablespoons cilantro ((coriander leaves) or parsley or mint)
  • 2 to 3 lemon wedges
PREP
10M
SODIUM
344MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.