Lentil with Mixed Vegetables Soup
Average Rating
3.0 Average FatSecret member ranking
Relatively quick, easy, and very inexpensive lentil soup with assorted veggies.
Servings Prep Time Cook Time
15 5 mins 1 hr
Ingredients

Directions

1. Rinse the dry lentils, drain, and place in a large stock with about 4 tablespoons of salt in a pot with water covering the lentils and about 3 inches above.
2. Bring to a boil, then add the carrots, onions and potatoes. Reduce heat so soup is at a steady simmer.
3. After about 40 minutes, add the corn (frozen or canned) and check lentils to see if they are soft through. If not just check them every 10 minutes until they are ready.
4. Check to see if the soup needs salt. Once it tastes ready, serve hot.
5. You can squeeze fresh lime juice into the soup, Tabasco, Sriracha, anything you think will enhance the flavor. Enjoy!
6. Note: feel free to add or substitute vegetables as you see fit. This recipe will make a lot of very versatile soup, which also freezes and refrigerates well.

Nutrition summary

There are 225 calories in 1 serving of Lentil with Mixed Vegetables Soup.
Calorie split: 3% fat, 73% carbs, 24% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
225
 
% Daily Values*
Total Fat
0.79g
1%
Saturated Fat
0.123g
1%
Trans Fat
0g
Polyunsaturated Fat
0.374g
Monounsaturated Fat
0.148g
Cholesterol
0mg
0%
Sodium
1881mg
82%
Total Carbohydrate
41.8g
15%
Dietary Fiber
15.9g
57%
Sugars
3.6g
Protein
13.48g
Vitamin D
-
Calcium
42mg
3%
Iron
3.97mg
22%
Potassium
784mg
17%
Vitamin A
146mcg
16%
Vitamin C
15.1mg
17%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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