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Nutrition Facts
Serving Size 1 (280g) Recipe makes 6 servings
Calories 186
Calories from Fat 45		(24%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 243mg		10%
Potassium 615mg		17%
Total Carbohydrate 26.8g		8%
	Dietary Fiber 11.6g	46%
	Sugars 4.7g
Protein 9.4g		18%
detailed view... how is this calculated?

Lentil Soup Express

Recipe #371820 | 52 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Little Debbie
May 13, 2009

I have had this recipe in my recipe box forever. It is such a quick and easy lentil soup recipe that is thick and hearty, not watery. Sometimes, instead of the parsley, I put in spinach and it wilts down and tastes great!!!

SERVES 6 , 1 pot of soup (change servings and units)

Ingredients

2 tablespoons vegetable oil
1 onion, peeled and sliced
1 garlic clove, crushed
3 cups water
1 (16 ounce) can whole tomatoes, undrained
1 cup dry lentils, rinsed
1 cup carrot, peeled and sliced
1 tablespoon worcestershire sauce
1 tablespoon vinegar
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped (OR you can add fresh spinach at the end to wilt into the soup)

Directions

1
In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
2
Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
3
Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
4
Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).

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Featured Reviews for This Recipe

From: Chef*Lee

On May 14, 2009

This tastes great and it is sooooo easy to make!!! It''s perfectly seasoned just this way. I love the worcestershire sauce and the vinegar, along with the tomatoes they flavor the water and the lentils perfectly. I would be one to use chicken stock instead of water but I knew that the worcestershire would do the trick and that salt so I used pure water. I had a bad garlic bulb so I ended up using garlic powder and I think I would use it again, I loved the subtle taste of garlic. I also used fire-roasted tomatoes for even more flavor from them and their juice! I took the spinach option and it was wonderful! The carrots were perfectly cooked in this time and the whole soup was just yummm!!!

4 people found this review helpful

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From: hungryguy

On May 20, 2009

' made it just like the recipe said,except I used swiss chard in place of the spinach option.It was great.

2 people found this review helpful

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