Lentil Soup Recipe

November 29, 2011

If you are interested in learning more about a vegetarian diet, read our vegetarian diet review.

This is a hearty, nutritious, easy-to-make soup perfect for a cold winter day. Lentils are high in protein, contain calcium and iron, and do not have a strong flavour.

Cook Time: 1 hours, 10 minutes
Servings: 4


  • 3 carrots, diced
  • 4 celery stalks, diced
  • 1 onion, diced
  • 1 teaspoon minced garlic
  • 1 cup lentils, soaked, rinsed and drained
  • 1 28-ounce can of diced tomatoes, with liquid
  • 1 1/2 cups of water

Optional seasoning:

  • 1/4 cup parsley, roughly chopped


  1. In a large soup pot, bring 1/3 cup water to a boil.
  2. Add carrot, celery, onion, and garlic; cook and stir until onion is tender.
  3. Reduce heat to medium; add soaked lentils, tomatoes, and remaining water.
  4. Cover, and simmer on low-to-medium heat for one hour, or until the lentils are tender.
  5. Serve with chopped parsley (optional).

Nutrition per serving: 239 calories, 1.1 g fat, 62 mg sodium, 44.3 g carbohydrates, 19.1 g fibre, 15 g protein.

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