Lentil Vegetable Soup Recipe

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Ingredients:

Serving

1 cup dried brown lentils
4 cups vegetable broth
1 (14 1/2 oz) can italian-style diced tomatoes
2 tbsp olive oil
5 garlic cloves, diced
1 medium onion, diced
2 large carrots, peeled and sliced
2 celery ribs, chopped ( including leaves)
1 bay leaf
2 tbsp balsamic vinegar
salt and pepper

Directions:

Pour lentils in a bowl, cover with water, Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.
Pour in drained lentils.
Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	438.58 Kcal (1836 kJ)
Calories from fat	111.96 Kcal
		% Daily Value*
Total Fat	12.44g	19%
Cholesterol	2.46mg	1%
Sodium	1324.16mg	55%
Potassium	1124.16mg	24%
Total Carbs	65.8g	22%
Sugars	10.87g	43%
Dietary Fiber	19.77g	79%
Protein	18.65g	37%
Vitamin C	14.1mg	23%
Vitamin A	0.4mg	12%
Iron	6.5mg	36%
Calcium	102.3mg	10%

Amount Per 100 g
Calories	105.59 Kcal (442 kJ)
Calories from fat	26.96 Kcal
		% Daily Value*
Total Fat	3g	19%
Cholesterol	0.59mg	1%
Sodium	318.79mg	55%
Potassium	270.64mg	24%
Total Carbs	15.84g	22%
Sugars	2.62g	43%
Dietary Fiber	4.76g	79%
Protein	4.49g	37%
Vitamin C	3.4mg	23%
Vitamin A	0.1mg	12%
Iron	1.6mg	36%
Calcium	24.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9

Points
10

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
good source of fiber

Bad Points

High in Sodium

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