Lentil Veggie Soup Recipe

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Lentil Veggie Soup
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Ingredients:

Directions:

  1. In a large soup pot, heat oil.
  2. Saute the onions, celery and garlic until starting to soften.
  3. Add carrots and broth to the pot.
  4. Add the rinsed lentils, split peas, black pepper, thyme and salt to the pot.
  5. Bring to a boil. Reduce heat.
  6. Cover pot and simmer for 1 hour.
  7. ***If desired, use an immersion blender and quickly whiz for just a second or two. This gives it a thicker, creamier texture.
  8. Add the tomatoes, vegetable juice, sugar and cider vinegar.
  9. Simmer for another 15 minutes, stirring occasionally.
  10. At this time, taste and season with more salt, if necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 427.24 Kcal (1789 kJ)
Calories from fat 101.17 Kcal
% Daily Value*
Total Fat 11.24g 17%
Cholesterol 62.31mg 21%
Sodium 855.24mg 36%
Potassium 642.31mg 14%
Total Carbs 38.68g 13%
Sugars 6.22g 25%
Dietary Fiber 10.16g 41%
Protein 39.78g 80%
Vitamin C 69.3mg 115%
Vitamin A 0.1mg 4%
Iron 3.8mg 21%
Calcium 55.3mg 6%
Amount Per 100 g
Calories 104.9 Kcal (439 kJ)
Calories from fat 24.84 Kcal
% Daily Value*
Total Fat 2.76g 17%
Cholesterol 15.3mg 21%
Sodium 209.98mg 36%
Potassium 157.7mg 14%
Total Carbs 9.5g 13%
Sugars 1.53g 25%
Dietary Fiber 2.5g 41%
Protein 9.77g 80%
Vitamin C 17mg 115%
Iron 0.9mg 21%
Calcium 13.6mg 6%

* 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

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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