We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

High-Protein Lentil and Vegetable Soup
High-Protein Lentil and Vegetable Soup

High-Protein Lentil and Vegetable Soup
A hearty and nutritious soup packed with protein-rich lentils and a variety of vegetables.
High-Protein Lentil and Vegetable Soup
Ingredients:
1
Servings
  • 100
    g
     lentil
  • 50
    g
     carrot
  • 50
    g
     zucchini
  • 1
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     spinach
  • 10
    ml
     olive oil
  • 500
    ml
     vegetable broth
Preparation Time: 15 minutes
Cooking Time: 30 minutes
High-Protein Lentil and Vegetable Soup
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté for about 5 minutes until soft.
  3. Add diced carrot, zucchini, and tomato, cook for another 5 minutes.
  4. Stir in lentils and pour in vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender.
  6. Add spinach and cook for an additional few minutes until wilted.
  7. Season with salt and pepper to taste before serving.
Nutrition Per Serving 946 g Per 100g
Energy 328.8 kcal 35 kcal
Protein 16.2 g 1.7 g
Fibre 16.1 g 1.7 g
Salt 3.6 g 0.4 g
Sugar 14.1 g 1.5 g
Carbohydrates 46.5 g 4.9 g
Fat 11.7 g 1.2 g
  • 100
    g
     lentil
  • 50
    g
     carrot
  • 50
    g
     zucchini
  • 1
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     spinach
  • 10
    ml
     olive oil
  • 500
    ml
     vegetable broth
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté for about 5 minutes until soft.

Add diced carrot, zucchini, and tomato, cook for another 5 minutes.

Stir in lentils and pour in vegetable broth.

Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender.

Add spinach and cook for an additional few minutes until wilted.

Season with salt and pepper to taste before serving.

Contact About
Privacy Policy Terms of Service Sitemap