Lentil soup




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950 ml homemade beef stock

425 g canned tomatoes, crushed

350 g pre-cooked lentils

3 clove garlic, minced

1 pcs carrots, peeled, thinly sliced

1 pcs celery stalk, diced small

1 pcs bay leaf, whole

0.5 pcs onion, finely diced

1 tbsp olive oil

1 tbsp red wine vinegar

1 tsp cumin, ground

0.5 tsp fresh ground salt

0.5 tsp Black pepper, ground

Active time 10 min

Ready in 40 min


  1. Heat olive oil in large sauce pan, over medium-high heat and when it starts to simmer, add onion, celery, and carrot.
  2. Cook until soft for 10 minutes; stir in garlic and cumin; cook for 1 minute or until fragrant.
  3. Season with salt and pepper and stir in vegetable stock.
  4. Add tomatoes, lentils, and bay leaf; cover and bring to a simmer for about 15 minutes.
  5. Reduce heat to low and simmer for an additional 15 minutes.
  6. Add vinegar; cook for 15 more minutes.
  7. Serve while still hot with a dollop of sour cream and a slice of bread.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 22%

Protein 41%

Carbohydrate 26%

Fat 10%

Dietary fiber 101%

Sugars, total 17%

Sodium, Na 49%

Good Points

Source of thiamin

Source of Iron

Very high in dietary fiber

No cholesterol

No saturated fat

High in Folate

High in Phosporus

Source of Manganese