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Nutrition Facts

Serving Size 1 (464g)

Recipe makes 6 servings

Calories 292
Calories from Fat 8 (2%)
Amount Per Serving %DV
Total Fat 0.9g 1%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 44mg 1%
Potassium 893mg 25%
Total Carbohydrate 51.4g 17%
Dietary Fiber 24.5g 98%
Sugars 4.2g
Protein 20.1g 40%

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justcallmetoni

Plain Lentil Soup (Vegan...and low fat too!)

Recipe #62237 | 55 min | 15 min prep
SaraFish

By: SaraFish
May 15, 2003

Delicious, hearty, low fat and high protein soup that doesn't use meat or bones for flavor - just fresh veggies and spices.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Wash lentils.
  2. 2
    Put all ingredients in large pot.
  3. 3
    Bring to boil then reduce heat and simmer 40 minutes til lentils are tender.
  4. 4
    Blend in blender in batches until all soup is smooth.
  5. 5
    Season with salt and pepper.

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Featured Reviews for This Recipe

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From: Yogi Mom

On Feb 14, 2010

Hearty, healthy, simple, and delicious. I made it just as it is and found it to be the perfect lunch for a cold snowy day. It heats up perfectly in the microwave, too!

0 people found this review helpful
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    From: Poofy

    On Jan 28, 2010

    Sorry. This was not good. Maybe my expectations were too high because I just had a fabulous lentil soup at The Pita Inn. Even adding more salt, garlic as suggested, additional spices, it was still bland and stunk up the entire house. Thanks for posting, but this just was not for me.

    0 people found this review helpful
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    From: spatchcock

    On May 24, 2003

    This is EXCELLENT. It's on my stove right now, keeping until dinner. I've already eaten a bowl because I couldn't wait! The texture of this is nice and smooth--a bit of grain depending on how finely you process the ingredients once they've cooked. Because I can never make a recipe as is, I added about four cloves of garlic and also a few red pepper flakes (probably a teaspoon.) I also used chicken stock to replace about half of the water, although I realize that changes the vegetarian part of this recipe. THANKS for posting!

    12 people found this review helpful
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  • reviewer icon

    From: Prose

    On Sep 19, 2007

    This is delicious and easy to make. I made it exactly as directed, except I halved the amount and I added some garlic. After tasting, I added some Braggs liquid aminos. A word of warning: if you reduce the amount, be sure to reduce the cooking time. The first time I tried this, I had it simmering on low, set the timer for 40 minutes, fell asleep on the couch, and woke up to the sound of the timer and the smell of burnt lentils (not pleasant). The second time around 25 minutes was sufficient. Anyway, this recipe is lovely. I will make it again.

    10 people found this review helpful
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  • Read all 29 reviews

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