Tomato and Lentil Soup Recipe

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Tomato and Lentil Soup
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Ingredients:

Directions:

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
  3. Rinse and drain the lentils, picking them over for any foreign matter.
  4. Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
  5. Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
  6. You can now puree the soup if you prefer it smoother or leave it as it is.
  7. Season well with salt and pepper before serving.
  8. Garnish each serving with a sprinkling of fresh parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.86 Kcal (854 kJ)
Calories from fat 25.04 Kcal
% Daily Value*
Total Fat 2.78g 4%
Sodium 21.12mg 1%
Potassium 643.93mg 14%
Total Carbs 33.33g 11%
Sugars 5.44g 22%
Dietary Fiber 14.11g 56%
Protein 12.18g 24%
Vitamin C 17.2mg 29%
Vitamin A 0.1mg 4%
Iron 3.7mg 21%
Calcium 50.9mg 5%
Amount Per 100 g
Calories 129.81 Kcal (543 kJ)
Calories from fat 15.95 Kcal
% Daily Value*
Total Fat 1.77g 4%
Sodium 13.45mg 1%
Potassium 410.02mg 14%
Total Carbs 21.22g 11%
Sugars 3.46g 22%
Dietary Fiber 8.99g 56%
Protein 7.76g 24%
Vitamin C 10.9mg 29%
Vitamin A 0.1mg 4%
Iron 2.4mg 21%
Calcium 32.4mg 5%

* 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

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • high fiber

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