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Tomato-Vegetable Lentil Soup

Tomato-Vegetable Lentil Soup Recipe

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 rib celery, thinly sliced
  • ½ green bell pepper, seeded and diced
  • Salt to taste
  • 5 cups vegetable or chicken stock
  • ¾ cup dried lentils, rinsed and picked over
  • 1 medium-size carrot, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 1 large all-purpose potato, peeled and cut into ½-inch dice
  • 1 cup canned crushed tomatoes in puree or stewed tomatoes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 214kcal (11%)
Total Fat 7g (11%)
Saturated Fat 1g (7%)
Cholesterol 6mg (2%)
Total Carbohydrate 29g
Dietary Fiber 5g
Sugars 6g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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