Easy Lentil-Celery Soup

12 80 422
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 6
Easy Lentil-Celery Soup
Health Rating
Hearty lentil soup, chock full of veggies, and very yummy. Serve with warm cornbread.


1 cup chopped Carrots
2 medium Yellow onion (sliced)
2 medium stalk(s) Celery
2 medium Tomato
1/4 tsp Cayenne pepper
2 clove(s) Garlic
1/2 tsp Herbes de provence
3 tbsp Olive oil
1 tsp Rosemary, fresh
1 tsp Salt
2 medium potato Sweet potato
2 1/2 cup Pink lentils, raw


1. In a food processor place the onions, celery, carrots, garlic, tomatoes and rosemary. Mix for a few seconds.

2. Place this mix of vegetables in a pot of water with lentils and the rest of the ingredients.

3. Cook at very low temperature for 1 hr. Mix the soup a few times while cooking.

4. Sweet potatoes should be mashed after 45 minutes cooking, if not mash them with a fork.


Nutrition Facts

Per Portion

Calories 422
Calories from fat 79
Calories from saturated fat 11.8
Total Fat 8.8 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 455 mg
Potassium 869 mg
Total Carbohydrate 64 g
Dietary Fiber 11.9 g
Sugars 5.6 g
Protein 21.8 g

Dietary servings

Per Portion

Meat Alternative 1.5
Vegetables 4.3

Energy sources



*This recipe can also be used with brown lentils but these need to be soaked overnight.


are an important source of plant-based protein and are high in fiber which is SO important for digestion