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Lentil Soup

Lentil Soup

November 29, 2016
1 Review (5.00 out of 5)
Course
Serves 6

This lentil soup becomes creamy when the lentils and the potatoes soften.  You won’t realize how much fiber you are getting in this tasty soup.

Ingredients

  • 2 Tablespoons
    olive oil
  • 1
    onion, chopped
  • 2
    carrots, chopped
  • 2
    celery stalks, chopped
  • 3
    medium potatoes, unpeeled, and cubed
  • 2
    bay leaf
  • 2 Cups
    lentils, uncooked and rinsed
  • 1/2 Teaspoon
    thyme
  • 1/2 Teaspoon
    oregano
  • 5 Cups
    vegetable broth
  • 3 Cups
    water

Instructions

  1. In a large soup pot, heat olive oil over medium- high heat.

  2. Add onion, carrots, celery, and potatoes. Cook for 7-8 minutes or until tender.

  3. Add bay leaves, lentils, thyme and oregano. Cook for a few more minutes.

  4. Add vegetable broth and water, bring to a boil. Reduce heat to low and let simmer, covered for another 45 minutes, until lentils are soft and fall apart.

Nutrition:

Nutrition Facts

6 servings per recipe

Serving size1/6 of recipe

Amount per serving

Calories380
% Daily Value*
Total Fat 4.5g6%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 715mg31%
Total Carbohydrate 63g23%
Dietary Fiber 10g36%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein 19g
Vitamin D 0mcg0%
Calcium 48mg4%
Iron 5.5mg31%
Potassium 760mg16%

*DV based on a 2,000 calorie diet.

1 review for Lentil Soup

  1. Crystal
    5

    ()

    This was easy to make and delicious

  2. Denise

    ()

    I am already drinking your tea. I will try yours recipes, however , why have you not included the nutritional value, That is so important for individuals that are dealing with diverticulosis,diverticulitis.

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