20-Minute Lentil Soup 20-Minute Lentil Soup

Author: Canadian Living

This vegetarian soup brims with flavour — and nutrition. Spinach and lentils make it an excellent source of folate, carrots are an excellent source of beta-carotene and lentils are a high source of fibre. Serve with whole grain bread and follow with frozen yogurt and fruit.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2006



In large saucepan, heat oil over medium heat; fry chopped green onions, carrots and potato, stirring occasionally, until onions are softened, about 4 minutes. Stir in tomato paste and curry paste.

Add stock, water and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 12 minutes. Stir in spinach.

Nutritional facts <b>Per serving:</b> about

  • Sodium 750 mg
  • Protein 15 g
  • Calories 283.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 46 g


  • Iron 46.0
  • Folate 140.0
  • Calcium 9.0
  • Vitamin A 164.0
  • Vitamin C 20.0
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20-Minute Lentil Soup