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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot and Lentil Soup

Source: dLife

Carrot, lentil, onion, and tomato soup.

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 0.1 Fat, 1.6 Vegetables, 2.8 Starch, 0.2 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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Servings

Ingredients

2.0
2 cup dried lentils 1.0
1 each medium garlic cloves 1.0
1 each medium onions 2.0
2 each medium carrots 1.0
1 each medium celery stalk 4.0
4 cup cold water 1.0
1 tsp light soy sauce 2.0
2 tbsp chopped parsley 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 each bay leaves 0.25
0 1/4 tsp thyme, leaves, ground 28.0
28 oz Tomatoes, whole, peeled, unsalted, canned

Directions

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.
Mix in the garlic, onion, carrots, celery, soy sauce, parsley, salt, pepper, bay leaf, and thyme.
Bring just to a boil then decrease heat and simmer, covered, for about 1 hour.
Add the tomatoes and simmer for 15 minutes. Remove bay leaf before serving.