Lentil Soup


by: maria

Lentils is a kind of staple. Their nutritional value is high because of the amounts of protein and fiber they contain. Many nutritionists say that it’s like eating red meat but without the downsides. In Greek we call them Fakes!!


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serves: 4

250gr lentils

2 large onions

1 clove garlic

3 bay leafs

1 tablespoon tomato paste

Aromatic red wine vinegar

Olive oil

Salt, pepper

Nutrition Facts
Lentil Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 288

  • Total Fat: 4.1 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 79.2 mg
  • Total Carbs: 46.3 g
  •     Dietary Fiber: 20.5 g
  •     Sugars: 5.6 g
  • Protein: 17.2 g

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1.  First of all place the lentils in a saucepan and add enough water to cover by 2 inches. Boil the lentils for five minutes; drain. Blend the onions with the garlic until a paste.

2.  Heat the saucepan and add 2 tablespoons of olive oil and the onion-garlic paste. Stir and cook for 3 minutes. Add the tomato paste and continue cooking for 2 more minutes.

3.  Add the lentils and the bay leafs and stir once more. Fill he saucepan with boiled water and cook the lentils until softened. It’s up to you if you want your lentils as a soup or a bit more thick. Only at the end add salt, pepper and vinegar to taste!

4.  Enjoy!

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