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Lentil Vegetable Soup

Ingredients
  Olive oil 1 Tablespoon
  Dried lentils 2 Cup (32 tbs)
  Onion 1 Cup (16 tbs), chopped
  Fresh carrots 1 Cup (16 tbs), chopped
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Water 8 Cup (128 tbs)
  Fresh tomatoes 2 Cup (32 tbs), chopped
  White wine vinegar/Red wine vinegar 2 Tablespoon
Directions

In a soup pot heat olive oil over medium heat.
Add lentils, onion, carrots, parsley, garlic, salt, pepper and thyme.
Saute over medium heat for 15 minutes.
Add water and tomatoes.
Cover; reduce heat.
Simmer for 1 1/2 hours.
Add vinegar.
Simmer for 30 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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3.930555
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1706 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1625.4 mg67.7%

Total Carbohydrates 279 g92.9%

Dietary Fiber 129.5 g517.8%

Sugars 30.9 g

Protein 107 g213.6%

Vitamin A 524.1% Vitamin C 193%

Calcium 39.4% Iron 182.8%

*Based on a 2000 Calorie diet

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Lentil Vegetable Soup Recipe