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Spring Lentil Soup

Spring Lentil Soup
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Serves 4| Hands-On Time: | Total Time:


  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. 
  2. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes.
  3. Add the tomatoes and simmer 5 more minutes.
By April, 2002

Nutritional Information

  • Per Serving
  • Calories 471
  • Calcium 90mg
  • Carbohydrate 51g
  • Cholesterol 67mg
  • Fat 11g
  • Fiber 15g
  • Iron 7mg
  • Protein 46mg
  • Sat Fat 3g
  • Sodium 205mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.