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Lentil Vegetable Soup

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Ingredients
  Salad oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Carrots 3 , thinly sliced
  Celery stalks 2 , thinly sliced
  Chili powder 1⁄2 Teaspoon
  Regular-strength beef broth/5 beef bouillon cubes dissolved in 5 cups hot water 5 Cup (80 tbs)
  Lentils 1 Cup (16 tbs)
  Canned stewed tomatoes 1 Pound (1 Can)
  Chopped parsley 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon
Directions

Heat oil in a 4-quart pan over medium-high heat.
Add onion and garlic and cook, stirring occasionally, until soft (about 5 minutes).
Add carrots, celery, and chili powder; cook, stirring, for 1 to 2 more minutes.
Add broth and lentils and bring to a boil; cover, reduce heat, and simmer until lentils are tender (about 35 minutes).
Just before serving, stir tomatoes into soup; cook until heated through (about 1 more minute).
Sprinkle with parsley; pass cheese at the table to spoon over individual servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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4.106665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1443 Calories from Fat 364

% Daily Value*

Total Fat 41 g63.5%

Saturated Fat 6.1 g30.3%

Trans Fat 0.5 g

Cholesterol 13.2 mg4.4%

Sodium 5391.9 mg224.7%

Total Carbohydrates 198 g66%

Dietary Fiber 76.3 g305%

Sugars 43.7 g

Protein 80 g159.7%

Vitamin A 677.3% Vitamin C 172.9%

Calcium 70.1% Iron 141.2%

*Based on a 2000 Calorie diet

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Lentil Vegetable Soup Recipe