Savory Lentil Vegetable Soup Recipe

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Savory Lentil Vegetable Soup
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  1. In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 223.43 Kcal (935 kJ)
Calories from fat 24.56 Kcal
% Daily Value*
Total Fat 2.73g 4%
Sodium 632.16mg 26%
Potassium 917.85mg 20%
Total Carbs 34.28g 11%
Sugars 3.93g 16%
Dietary Fiber 14.77g 59%
Protein 14.51g 29%
Vitamin C 11.4mg 19%
Vitamin A 0.4mg 14%
Iron 4.3mg 24%
Calcium 84.7mg 8%
Amount Per 100 g
Calories 60.26 Kcal (252 kJ)
Calories from fat 6.62 Kcal
% Daily Value*
Total Fat 0.74g 4%
Sodium 170.49mg 26%
Potassium 247.54mg 20%
Total Carbs 9.25g 11%
Sugars 1.06g 16%
Dietary Fiber 3.98g 59%
Protein 3.91g 29%
Vitamin C 3.1mg 19%
Vitamin A 0.1mg 14%
Iron 1.2mg 24%
Calcium 22.9mg 8%

* 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

  • 3.9
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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