The Endless Meal · by Kristen Stevens★ 4.8 (166)
Tomato Lentil Soup with Olives Recipe
NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 12%
CARBS 18G55% OF CAL
3G FIBER3G SUGAR12G OTHER
FAT 5G33% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty tomato lentil soup with carrots, celery, olives, and a touch of cream. This cozy vegetarian soup is rich, flavorful, and satisfying on its own.
mainmediterraneansoupbeans🍲 stockpotgluten free
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Nutrition & ingredients
Ingredients
serves 10- 2 tablespoons olive oil
- 1 medium onion (minced)
- 4 cloves garlic (minced)
- 2 carrots (minced)
- 2 stalks celery (minced)
- 2 teaspoons EACH: thyme, oregano, and smoked paprika
- 1 teaspoon EACH: salt and pepper
- 1 cup brown lentils
- 6 cups vegetable stock (can use chicken stock)
- 14 ounce can diced tomatoes
- 3 ounces chopped fresh spinach (or baby spinach leaves)
- 1 cup chopped Manzanilla olives
- ½ cup cream (optional)
At a glance
PER SERVING · TIME 60M
CAL 7%·PRO 12%
CARBS 18G55% OF CAL
3G FIBER3G SUGAR12G OTHER
FAT 5G33% OF CAL
0G SAT5G 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
- 906mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 339mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.