Photo: Cala
Vegetable-Lentil Soup (Soup Base Seasoning)
15 ingredients
Serves 6.
openrecipes
A blend of herbs, spices, porcini mushrooms and sun-dried tomatoes, our soup base seasoning adds rich, savory flavors to this comforting lentil soup.
Estimated Nutrition (whole recipe, rough)
526
Calories
22g
Protein
25g
Fat
54g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups brown lentils
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1 carrot, peeled and diced
- 1 red bell pepper, cored, seeded and diced
- 1 can (28 oz.) diced tomatoes
- 2 Tbs. soup base seasoning
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 oz. baby spinach leaves, coarsely chopped
- 2 Tbs. dry sherry
- 2-oz. piece Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes