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Vegan Lentil & Tomato Soup

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Submitted by melbrimc

Vegan Lentil and Tomato Soup recipe

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
LARGE LARGE ONIONS
chopped
1 1
EACH EACH CARROTS
chopped
2 226
STICKS G CELERY
chopped *
8 231.2
OUNCES ML/G LENTILS, RED (MASOOR DAL)
(1 cup)
3 1.4
PINTS L WATER
boiling *
2 2
EACH EACH VEGETABLE STOCK CUBES *
2 1E+1
TEASPOONS ML MIXED HERBS
dried *
1 237
CUP ML TOMATOES
tinned, fresh, juice or puree, add at end
2 1E+1
TEASPOONS ML SALT
add at end
¼ 59
CUP ML NUTRITIONAL YEAST FLAKES
(optional), add at end *

Directions

Chop the vegetables in the food processor and then fry in the pressure cooker until softened.

Add boiling water, stock cubes, lentils and herbs.

Bring to the boil, cover and bring up to pressure.

Cook 20 minutes (at 15lbs pressure).

(If no pressure cooker, cook for 1 hour).

Remove from heat and leave to cool - I do this without releasing the pressure.

Add something tomatoey and salt to taste.

Sprinkle nutritional yeast flakes in before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 255 25% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1196mg 50%
Total Carbohydrate 12g 12%
Dietary Fiber 16g 65%
Sugars g
Protein 27g
Vitamin A 59% Vitamin C 19%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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