Skinnytaste · by Gina Homolka★ 4.6 (183)
Red Lentil Soup
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 32%
CARBS 41G65% OF CAL
7G FIBER4G SUGAR30G OTHER
FAT 4G13% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A golden Middle Eastern red lentil soup with turmeric, spinach, carrots, and lemon. Wholesome, earthy, and freezer-friendly.
mainmiddle easternsoupbeans🫕 dutch oven🍲 stockpotdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 cloves of garlic (finely chopped)
- 16 ounces red or yellow lentils (I used red) ((2 1/3 cups ))
- 8 cups of chicken or vegetable broth
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground cumin
- 1/4 cup fresh chopped flat-leaf parsley
- 2 cups baby spinach (2 oz)
- Juice of half a lemon
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 32%
CARBS 41G65% OF CAL
7G FIBER4G SUGAR30G OTHER
FAT 4G13% OF CAL
1G SAT3G 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
- 5m
- Cook
- 30m
- Sodium
- 948mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 559mg
- Calcium
- 56mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 948MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.