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Simple lentil soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.51

$0.51 per serving

2 people like this recipe

2 likes

This recipe is ready in 180 minutes

Ready in 3 hours

3 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan soup
spoonacular Score:82%

Spoonacular Score: 82%

 

Simple lentil soup might be just the soup you are searching for. For 51 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 262 calories, 9g of protein, and 14g of fat. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. 2 people were impressed by this recipe. If you have olive oil, onion, vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Try Simple Red Lentil Soup, Simple Lentil Soup (and also the best!), and Simple lentil and bacon soup for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
1 clove
1 clove garlic
garlic
0.5 cups
0.5 cups lentils
lentils
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  onion
onion
some
some Salt & Pepper
Salt & Pepper
1
1  tomato
tomato
1.5 Tbsps
1.5 Tbsps vinegar
vinegar
4 cups
4 cups water
water
1  bay leaf
1
bay leaf
1 clove garlic
1 clove
garlic
0.5 cups lentils
0.5 cups
lentils
3 Tbsps olive oil
3 Tbsps
olive oil
1  onion
1
onion
some Salt & Pepper
some
Salt & Pepper
1  tomato
1
tomato
1.5 Tbsps vinegar
1.5 Tbsps
vinegar
4 cups water
4 cups
water

Equipment

pressure cooker
pressure cooker
sauce pan
sauce pan
pressure cooker
pressure cooker
sauce pan
sauce pan


Instructions

  1. Rinse the lentils and let them soak for a couple of hours in lukewarm water before cooking.
  2. Put all the ingredients together in a saucepan and cook for 45 min to 1 hour over medium heat, until the lentils are cooked.
  3. If you use a pressure cooker, the soup will be ready in 20 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.54
Ingredient
1 bay leaf
1 clove garlic
½ cups lentils
3 tablespoons olive oil
1 onion
1 tomato
1.5 tablespoons vinegar
Price
$0.02
$0.07
$0.27
$0.50
$0.24
$0.46
$0.07
$1.63

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
261 Calories
9g Protein
14g Total Fat
24g Carbs
39% Health Score
Limit These
Calories
261
13%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
24g
8%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
216mg
9%

Get Enough Of These
Protein
9g
18%

Fiber
10g
44%

Folate
166µg
42%

Manganese
0.54mg
27%

Vitamin B1
0.31mg
21%

Phosphorus
166mg
17%

Vitamin E
2mg
16%

Iron
2mg
15%

Potassium
460mg
13%

Vitamin B6
0.26mg
13%

Copper
0.26mg
13%

Vitamin K
13µg
13%

Magnesium
50mg
13%

Vitamin C
10mg
12%

Zinc
1mg
11%

Vitamin B5
0.77mg
8%

Vitamin A
356IU
7%

Vitamin B3
1mg
6%

Vitamin B2
0.09mg
5%

Calcium
43mg
4%

Selenium
3µg
4%

covered percent of daily need

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