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Olive Oil Lentil Vegetable Soup

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Submitted by natiel

Olive Oil Lentil Vegetable Soup recipe

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

50 min

Ingredients

2 2
EACH EACH SHALLOTS
finely chopped *
1 1
SMALL SMALL YELLOW ONION
finely chopped
2 1E+1
TEASPOONS ML OLIVE OIL
3 7.1E+2
CUPS ML WATER
1 237
CUP ML LENTILS, GREEN
dry
1 1
EACH EACH RED SKINNED POTATOES
peeled, finely diced *
1 1
LARGE LARGE TOMATOES
peeled, diced
1 1
SMALL SMALL CELERY STALKS
diced *
1 1
SMALL SMALL CARROTS
slivered
¼ 59
CUP ML PARSLEY LEAVES
freshly chopped
1 1
X X CROUTONS
dry *

Directions

In a deep soup pot, sauté shallots and onions in heated oil.

Add water and lentils and bring to a boil.

Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid.

Cook lentils until barely tender.

Add all other vegetables and seasonings.

Continue cooking at least 20 minutes longer.

Fork-mash or purée mixture.

Serve warm, garnished with croutons or chives.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 220 12% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 16g 65%
Sugars g
Protein 27g
Vitamin A 57% Vitamin C 26%
Calcium 6% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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