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Carrot and Lentil Soup
Source: dLife

Carrot, lentil, onion, and tomato soup.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 276.1
Total Carbs 51.6 g
Dietary Fiber 10.9 g
Sugars 10.1 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 161.1 mg
Protein 21.7 g
Sodium 546.0 mg
Dietary Exchanges
, 2 Vegetables , 3 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  dried lentils
1 each  medium garlic cloves
1 each  medium onions
2 each  medium carrots
1 each  medium celery stalk
4 cup  cold water
1 tsp  light soy sauce
2 tbsp  chopped parsley
1 tsp  salt
0 1/2 tsp  black pepper
1 each  bay leaves
0 1/4 tsp  thyme, leaves, ground
28 oz  Tomatoes, whole, peeled, unsalted, canned
  1. Place the lentils in a large saucepan and cover with the water. Bring to a boil and cook for 2 minutes. Turn the heat off and let sit, covered, for 1 hour.
  2. Mix in the garlic, onion, carrots, celery, soy sauce, parsley, salt, pepper, bay leaf, and thyme.
  3. Bring just to a boil then decrease heat and simmer, covered, for about 1 hour.
  4. Add the tomatoes and simmer for 15 minutes. Remove bay leaf before serving.

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