Vegetarian Lentil Soup Recipe (Low-Fat, Low-Cal and Gluten-Free)

THE SPRUCE EATS
10Ingredients
55Minutes
210Calories

Ingredients

US|METRIC
  • 1 teaspoon vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
  • 1 onion (diced)
  • 1 carrot (sliced)
  • 4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
  • 1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
  • 1/4 teaspoon thyme (dried)
  • 2 bay leaves
  • 1 dash salt (to taste)
  • 1 dash pepper (to taste)
  • 2 teaspoons lemon juice (optional, but delicious)
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    NutritionView More

    210Calories
    Sodium43% DV1030mg
    Fat2% DV1.5g
    Protein25% DV13g
    Carbs12% DV36g
    Fiber64% DV16g
    Calories210Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat0g
    Cholesterol
    Sodium1030mg43%
    Potassium550mg16%
    Protein13g25%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber16g64%
    Sugars5g10%
    Vitamin A60%
    Vitamin C10%
    Calcium4%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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