Mediterranean Lentil Soup

Mediterranean Lentil Soup

Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 6


1 medium Carrots (chopped)
1/4 tsp Cayenne pepper (to taste)
3 medium stalk(s) Celery (chopped)
1/4 cup Extra virgin olive oil
1 clove(s) Garlic
1 1/2 cup Lentils, raw
1 potato Potato (peeled, chopped)
1 large Red onion (peeled, chopped)
3 medium Tomato (no skin)
1 tbsp Rosemary, fresh (fresh leaves)
4 tsp Sage, ground (4-5 fresh leaves)
1 tsp Salt (or to taste)
1 medium potato Sweet potato (peeled, chopped)


Soak dry lentils in water - approximately 2 hours. Alternatively, use canned lentils.

Meanwhile, cut onions, celery stalks, tomatoes, peeled potatoes and carrots into large chunks.

Place onions, celery stalks, tomatoes, and carrots in a food processor with rosemary leaves. Pulse for a few seconds (add a little water if necessary to improve mixing). Add into a pot vegetable mixture, potato chunks and previously soaked lentils. Add excess water (2 inch or 4-5cm) and remaining ingredients.

Cook covered at low temperature until potatoes are soft. Remove potatoes, mash them and place back into the pot. Cook on low heat for another hour. Stir a few times while cooking.

Serve hot.

Nutrition Facts

Per Portion

Calories 333  
Calories from fat 93  
Calories from saturated fat 13.4  
Total Fat 10.4  g
Saturated Fat 1.5  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.4  g
Monounsaturated Fat 7.1  g
Cholesterol 0  mg
Sodium 439  mg
Potassium 913  mg
Total Carbohydrate 45  g
Dietary Fiber 8.3  g
Sugars 5.6  g
Protein 15.0  g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 3.5

Energy sources

Pygal 54% 467.047670386 206.079963014 28% 300.506883982 232.160557123 18% 333.099479053 120.835293873 54% 28% 18% Carbohydrates Fat Protein
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