Lentil Vegetable Soup
A pot of red lentils with carrot, celery, and cumin.
By Nikola Dojic · Visibility: Public
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
NutritionEstimated~246.5 kcal per portion
Per portion
- Calories
- ~246.5 kcal
- Protein
- ~14.1 g
- Fat
- ~2.2 g
- Carbs
- ~44.3 g
- Fiber
- ~7.9 g
- Sodium
- ~611 mg
Figures include only weighable linked ingredients. Unweighable amounts are named above. Shown for one portion of a 4-portion recipe.
Diet
No vegetarian or vegan label on this recipe.
Allergens· none inferred
No allergens inferred from linked foods. Link ingredients or add allergens when editing.
Checked Aug 20
Ingredients
For 4 people
- 200 gred lentils
- 2carrots, diced
- 2 stalkscelery, diced
- 1onion, diced
- 1 Lvegetable stock
- 1 tspcumin
Steps
- 1
Soften onion, carrot, and celery in oil.
- 2
Add lentils, cumin, and stock. Simmer 25 minutes.
- 3
Season and serve with bread.