Running on Real Food · by Deryn Macey★ 5.0 (22)
Vegan Red Lentil Tomato Soup
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 20%
CARBS 33G67% OF CAL
7G FIBER9G SUGAR17G OTHER
FAT 4G18% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Italian lentil soup with tender red lentils simmered in a tomato broth with aromatic vegetables and herbs. Hearty and satisfying, it's a nutritious meatless meal ready in 30 minutes.
mainitaliansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp extra virgin olive oil (use water or broth for oil-free)
- 1 medium white or yellow onion (diced)
- 5 cloves garlic (minced or grated (about 3 tbsp))
- 3 medium carrots (peeled and diced (approx. 1.5 cups))
- 4 stalks of celery (diced (approx. 1.5 cups))
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground thyme
- 1/4 tsp red pepper flakes (optional)
- 5-6 cups of vegetable stock
- 1 cup uncooked red lentils
- 1 28- oz can of diced tomatoes with the juices
- 2 bay leaves
- 1 tbsp lemon juice
- sea salt and additional pepper (to taste)
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 20%
CARBS 33G67% OF CAL
7G FIBER9G SUGAR17G OTHER
FAT 4G18% 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
- 10m
- Cook
- 25m
- Sodium
- 811mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 719mg
- Calcium
- 95mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 811MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.