Lentil Vegetable Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Salad oil2 Tablespoon
 Onion1 Large, chopped
 Garlic1 Clove (5 gm), minced or pressed
 Carrots3 , thinly sliced
 Celery stalks2 , thinly sliced
 Chili powder1⁄2 Teaspoon
 Regular-strength beef broth/5 beef bouillon cubes dissolved in 5 cups hot water5 Cup (80 tbs)
 Lentils1 Cup (16 tbs)
 Canned stewed tomatoes1 Pound (1 Can)
 Chopped parsley1 Tablespoon
 Grated parmesan cheese1 Tablespoon

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 mg

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

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.
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