Lentil Soup

12 40 342
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 2
Lentil Soup
Health Highlights


2 tsp Extra virgin olive oil
1/2 cup Yellow onion (diced)
2 clove(s) Garlic (crushed)
1 medium potato Sweet potato (cubed)
2 medium Carrots (chopped)
1/2 cup Lentil medley, raw
3 cup Vegetable stock/broth
1/2 medium head Cauliflower
1/2 medium Tomato (diced)
1 tsp Cumin
2 tbsp Miso paste
1 dash Salt and pepper


  1. In a medium-sized pot, heat the olive oil and add the onions. Saute for several minutes until they become translucent.
  2. Add the garlic, sweet potato, and carrots. Saute for another 5 minutes, stirring occasionally.
  3. Add the lentils, veggie stock, cauliflower, diced tomatoes, and cumin. Cover, reduce to a low simmer, and cook for 20-25 minutes, or until lentils are soft. Remove from heat.
  4. In a small bowl, remove a few tablespoons of hot liquid from the pot and mix with miso paste. Once combined thoroughly (no chunks), add back to the lentil soup and stir in.
  5. Season soup with salt and pepper. Serve and enjoy!


Add greens

  • Add swiss chard, spinach, baby kale, or other leafy greens after adding miso paste. 

Nutrition Facts

Per Portion

Calories 342
Calories from fat 66
Calories from saturated fat 43
Total Fat 7.3 g
Saturated Fat 4.8 g
Trans Fat 0 g
Polyunsaturated Fat 8.6 g
Monounsaturated Fat 19.8 g
Cholesterol 0
Sodium 2200 mg
Potassium 1448 mg
Total Carbohydrate 63 g
Dietary Fiber 28.5 g
Sugars 15.8 g
Protein 19.8 g

Dietary servings

Per Portion

Vegetables 5.3

Energy sources