Green Vegetable and Lentil Soup Recipe

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Green Vegetable and Lentil Soup
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Ingredients:

Directions:

  1. Heat oil in a large saucepan.
  2. Add the spring onions and garlic and cook gently for 1-2 minutes.
  3. Add the lentils, celery, stock, parsley, thyme.
  4. Season with salt and pepper.
  5. Cover pan and simmer gently for 25-30 minutes, until the lentils are almost cooked.
  6. Add the zucchini, artichokes and sugar snap peas and simmer for a further 8-10 minutes.
  7. Add the spinach and cook for 2 minutes.
  8. Stir in the pesto, taste and adjust seasoning if necessary.
  9. Serve and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1176.95 Kcal (4928 kJ)
Calories from fat 65.13 Kcal
% Daily Value*
Total Fat 7.24g 11%
Cholesterol 1.48mg 0%
Sodium 46530.28mg 1939%
Potassium 322.53mg 7%
Total Carbs 221.13g 74%
Sugars 1.26g 5%
Dietary Fiber 4.83g 19%
Protein 4.74g 9%
Vitamin C 16.3mg 27%
Vitamin A 0.1mg 5%
Iron 15mg 84%
Calcium 69.8mg 7%
Amount Per 100 g
Calories 305.96 Kcal (1281 kJ)
Calories from fat 16.93 Kcal
% Daily Value*
Total Fat 1.88g 11%
Cholesterol 0.38mg 0%
Sodium 12096mg 1939%
Potassium 83.84mg 7%
Total Carbs 57.49g 74%
Sugars 0.33g 5%
Dietary Fiber 1.26g 19%
Protein 1.23g 9%
Vitamin C 4.2mg 27%
Iron 3.9mg 84%
Calcium 18.1mg 7%

* 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

  • 23.3
    Points
  • 26
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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