Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 4.3 (32)
Red Lentil Soup with Rosemary and Lemon
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 34%
CARBS 51G68% OF CAL
9G FIBER0G ADDED6G INTRINSIC36G OTHER6G TOTAL SUGAR
FAT 4G12% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy lentil soup with rosemary and lemon, made with blended red lentils for richness without cream. A healthy vegetarian soup that is naturally gluten-free and low-carb.
mainsoupbeans⏲️ slow cooker🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Sprinkles and Sprouts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 onion
- 2 carrots
- 2 cloves garlic
- 2 stalks of celery
- 1 tbsp olive oil
- 2 cup red lentils
- 3 tsp chopped fresh rosemary - divided ((see note 1))
- 8 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lemon
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 34%
CARBS 51G68% OF CAL
9G FIBER0G ADDED6G INTRINSIC36G OTHER6G TOTAL SUGAR
FAT 4G12% 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
- 20m
- Cook
- 40m
- Sodium
- 1100mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 68mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.