Lentil Soup
Lentil Soup

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servings 349 cals

Original recipe yields 6 servings

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Note: Recipe directions are for original size.
1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 bay leaf 1 teaspoon dried basil 1 (14.5 ounce) can crushed tomatoes 2 cups dry lentils 8 cups water 1/2 cup spinach, rinsed and thinly sliced 2 tablespoons vinegar salt to taste ground black pepper to taste Add all ingredients to list Add all ingredients to list

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Nutrition Facts

Per Serving: 349 calories; 10 g fat; 48.2 g carbohydrates; 18.3 g protein; 0 mg cholesterol; 131 mg sodium. Full nutrition

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107 recipes

Vegetarian Cuisine

Vegetarian Cuisine

By: Sydny Carter

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2764 Ratings


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Most helpful positive review

104 19


Based on comments here, I made some substitutions and I think this is the best lentil soup I’ve had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepp…

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Most helpful critical review

0 5


How anyone could give this a high rating is a mystery to me. I followed the recipe completely, and it had almost no flavor–kind of like highly diluted salt-free ketchup. I added a scoop of beef…

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Most helpful
Most positive
Least positive

104 19


Based on comments here, I made some substitutions and I think this is the best lentil soup I’ve had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepp…

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50 1


This is a phenomenal recipe. Having lived in Spain and enjoyed true lentil soup, I thought I’d never again appreciate an american version. Boy was I wrong. My adaptations to this great recipe in…

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95 23


This is great lentil soup. My husband said that it was better than any he had had. I added extra garlic and spinach and omitted the olive oil to cut fat. Also, have tried wine vinegar and bals…

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134 2


This soup is the bizzomb. My family ate this up like vultures on a carcass. The only thing I added was the four beers that I drank while cooking.

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192 52


This lentil soup is excellent! Definately one of the best I have found, although I did have to make some changes to suit my tastes. I used 4 garlic cloves instead of 2, added 1 teaspoon each o…

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18 2


This is my second review of this recipe (after making my third batch of soup). I neglected to mention in my first review that I used Stewed Tomatoes (more flavor). Because of this, I did not …

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837 113


Very good. I did decrease the oil to 1 tblsp. and added about 1/2 tsp. cumin. It made about 10 cups of soup. Weight Watchers: (with 1 tblsp. oil) this works out to be 2.5 points per cup in my ca…

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14 5


I made this recipe and scaled it for 42 since it was going to be a main dish for our school’s teacherstaff appreciation lunch. I used stewed tomatoes and vegetable broth which made it vegetarian…

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13 2


this soup is going to be a staple in my winter kitchen. i added my own variations, incorporating some of the other suggestions: two jalapenos diced (some seeds,) two zucchini diced, 4 cloves ga…

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