Lentil Vegetable Soup

17 65 139
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 6
Lentil Vegetable Soup
Health Highlights


1 tbsp Balsamic vinegar
2 leaf Bay leaf
2 medium Carrots (diced)
2 medium stalk(s) Celery (diced)
1 can(s) (16 oz) Diced tomatoes, canned (do not drain)
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1 cup Green/yellow string beans, raw (trimmed, chopped)
1 1/2 tsp Italian herb seasoning, McCormick
1 cup Lentils, canned (rinsed, drained)
1 potato Potato (cubed)
1/2 tsp Salt (to taste)
2 cup Spinach
2 tbsp Tomato paste, canned
4 cup Vegetable stock/broth
1 cup Water
2 small Yellow onion (diced)


Heat oil over medium heat in a large pot or dutch oven.

Once oil is hot, add onions, celery, carrots, and a dash of salt. Sauté for about 7 minutes.

Add garlic and sauté for another 2 minutes. Stir in the salt, Italian seasoning, and bay leaves. Sauté for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.

Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 139
Calories from fat 47
Calories from saturated fat 6.5
Total Fat 5.3 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 9.7 g
Cholesterol 0
Sodium 897 mg
Potassium 642 mg
Total Carbohydrate 20.8 g
Dietary Fiber 6.7 g
Sugars 5.6 g
Protein 5.4 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 2.7

Energy sources


Meal Type(s)