Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (263)
Red Lentil Soup
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 19%
CARBS 34G58% OF CAL
5G FIBER4G SUGAR25G OTHER
FAT 8G29% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant red lentil soup with onions, carrots, potatoes, and warm spices like cumin and cayenne, finished with fresh lemon and parsley. Creamy without cream, comforting and nourishing, it freezes well.
mainmediterraneansoup🌀 blender🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 medium yellow onion (chopped)
- 1 medium carrot (diced)
- 1 celery rib (chopped)
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 1 small Yukon Gold potato (diced)
- 2 garlic cloves (chopped)
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 cup dried red lentils (rinsed)
- 4 cups vegetable broth
- 1 to 2 cups water
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 19%
CARBS 34G58% OF CAL
5G FIBER4G SUGAR25G OTHER
FAT 8G29% 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
- 40m
- Sodium
- 456mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 46mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.