Name: Lentil and Vegetable Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1 tbsp curry powder; 1 dash pepper; 1 dash salt; 1 head medium cabbage; 6 medium carrots; 5 stalks medium celery; 3 medium onions; 6 small spring onions; 1 medium green pepper; 3 medium whole tomatoes; 2 chili peppers; 1 medium red pepper; 10 cups water; 1 cup lentils

Ingredients

1 tbsp curry powder

1 dash pepper

1 dash salt

1 head medium cabbage

6 medium carrots

5 stalks medium celery

3 medium onions

6 small spring onions

1 medium green pepper

3 medium whole tomatoes

Directions

1.	Cut the vegetables into bite-size pieces. Place in a large pot and add cold water, then cover.
2.	Bring to a boil, then simmer uncovered for about 15 minutes.
3.	Cover and then simmer on low heat until vegetables are soft, about an hour and a half.
4.	While the soup is simmering, cook the lentils according to the instructions on the packet.
5.	When the soup is almost done, add the cooked lentils and seasonings.
6.	Sprinkle with fresh coriander just before serving as desired. Enjoy your meal.

Nutrition summary

There are 117 calories in 1 serving of Lentil and Vegetable Soup.

Calorie split: 4% fat, 75% carbs, 21% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

117

% Daily Values*

Total Fat

0.58g

1%

Saturated Fat

0.103g

1%

Trans Fat

0g

Polyunsaturated Fat

0.281g

Monounsaturated Fat

0.101g

Cholesterol

0mg

0%

Sodium

70mg

3%

Total Carbohydrate

23.5g

9%

Dietary Fiber

9.2g

33%

Sugars

7.82g

Protein

6.59g

Vitamin D

-

Calcium

82mg

6%

Iron

2.27mg

13%

Potassium

671mg

14%

Vitamin A

304mcg

34%

Vitamin C

78.6mg

87%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.