Vegetable-Lentil Soup Recipe

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Vegetable-Lentil Soup
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Ingredients:

Directions:

  1. Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups; place in a blender. Let cool for about 5 minutes. Puree mixture; return to slow cooker.
  2. Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2431.85 Kcal (10182 kJ)
Calories from fat 258.03 Kcal
% Daily Value*
Total Fat 28.67g 44%
Cholesterol 12.3mg 4%
Sodium 7022.86mg 293%
Potassium 7626.69mg 162%
Total Carbs 424.91g 142%
Sugars 61.94g 248%
Dietary Fiber 147.75g 591%
Protein 136.16g 272%
Vitamin C 116.3mg 194%
Vitamin A 1.8mg 61%
Iron 48.2mg 268%
Calcium 648.3mg 65%
Amount Per 100 g
Calories 103.91 Kcal (435 kJ)
Calories from fat 11.03 Kcal
% Daily Value*
Total Fat 1.23g 44%
Cholesterol 0.53mg 4%
Sodium 300.08mg 293%
Potassium 325.89mg 162%
Total Carbs 18.16g 142%
Sugars 2.65g 248%
Dietary Fiber 6.31g 591%
Protein 5.82g 272%
Vitamin C 5mg 194%
Vitamin A 0.1mg 61%
Iron 2.1mg 268%
Calcium 27.7mg 65%

* 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

  • 50.2
    Points
  • 54
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium,
  • High in Sugar

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