Lentil and Veggie Soup Recipe

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Lentil and Veggie Soup
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  1. In a 4 1/2 quart Dutch oven, or a large pot, combine the chicken broth, lentils, and salt. Cover and simmer for 20 minutes.
  2. Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
  3. Add the steamed vegetables to the lentil mixture.
  4. Add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
  5. Simmer for 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.68 Kcal (664 kJ)
Calories from fat 3.49 Kcal
% Daily Value*
Total Fat 0.39g 1%
Sodium 629.08mg 26%
Potassium 575.65mg 12%
Total Carbs 26.97g 9%
Sugars 3.29g 13%
Dietary Fiber 12.71g 51%
Protein 10.44g 21%
Vitamin C 15.2mg 25%
Vitamin A 0.1mg 3%
Iron 3.1mg 17%
Calcium 40.6mg 4%
Amount Per 100 g
Calories 74.73 Kcal (313 kJ)
Calories from fat 1.65 Kcal
% Daily Value*
Total Fat 0.18g 1%
Sodium 296.27mg 26%
Potassium 271.11mg 12%
Total Carbs 12.7g 9%
Sugars 1.55g 13%
Dietary Fiber 5.99g 51%
Protein 4.92g 21%
Vitamin C 7.1mg 25%
Iron 1.5mg 17%
Calcium 19.1mg 4%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
  • 3

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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