Lentil Vegetable Soup

Mediterranean

Lentil Vegetable Soup

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Lentil Vegetable Soup is Mediterranean home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre, the protein alongside, and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium Heart healthy Diabetic friendly High fiber Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves
6

The quantities follow this count.

How to cook it

  1. Heat the olive oil in a large pot over medium heat and soften the onion, carrots, celery, and garlic, about 7 minutes.

  2. Stir in the cumin and cook until fragrant, 1 minute.

  3. Add the rinsed lentils, diced tomatoes, broth, and bay leaf, and bring to a boil.

  4. Reduce to a simmer and cook until the lentils are tender, about 30 minutes.

  5. Discard the bay leaf, stir in the spinach until wilted, and season with the salt and pepper.

  6. Ladle into bowls and serve.

Watch how to cook Lentil Vegetable Soup

Someone making it start to finish, so you can see what the steps look like.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Lentil Vegetable Soup carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Lentil Vegetable Soup
Allergen In this dish
Peanuts No
Tree nuts No
Dairy No
Gluten No
Shellfish No
Eggs No
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories
170 kcal
Protein
6 g
Carbs
25 g
Fat
5 g
Fiber
7 g
Sugar
3 g
Sodium
490 mg
Saturated fat
1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Lentil Vegetable Soup takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.

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Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.

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