Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 4.5 (19)
Sopa de Lentejas (Mexican Lentil Soup)
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 24%
CARBS 33G67% OF CAL
6G FIBER2G SUGAR25G OTHER
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-pot lentil soup with carrots, celery, tomatoes, and spinach. Vegetarian, protein-rich, and ready in under an hour.
mainmexicansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 cups lentils
- 1 tablespoon olive oil
- 1/2 cup chopped carrots
- 2 stalks celery (chopped)
- 2 vine-ripened or roma tomatoes (chopped)
- 1/2 cup chopped yellow onion
- 1 clove garlic (chopped)
- 10 cups water
- 1 tablespoon salt
- 1 cup coarsely chopped spinach
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 24%
CARBS 33G67% OF CAL
6G FIBER2G SUGAR25G OTHER
FAT 2G10% OF CAL
0G SAT2G 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
- 40m
- Sodium
- 904mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 433mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.