Lentil Soup

11 40 370
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 2
Lentil Soup
Health Rating


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. 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 370
Calories from fat 62
Calories from saturated fat 41
Total Fat 6.9 g
Saturated Fat 4.6 g
Trans Fat 0 g
Polyunsaturated Fat 8.5 g
Monounsaturated Fat 19.8 g
Cholesterol 0
Sodium 2182 mg
Potassium 1359 mg
Total Carbohydrate 71 g
Dietary Fiber 26.2 g
Sugars 14.8 g
Protein 19.4 g

Dietary servings

Per Portion

Vegetables 5.3

Energy sources