Lentil Soup (Low Fat) - My Vegan Cookbook

Lentil Soup (Low Fat)

  • COOK
    45 Mins
  • PREP
    10 Mins
    55 Mins

Delicious and earthy tasting lentil soup. This soup is a low fat, low calorie fiber bomb that will fill you up without filling out your waist line.

Original Release Date: January 30, 2009

Nutritional Facts
Servings 10Serving Size 1 Cup




  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Cup Chopped Onions
  • 1 Cup Chopped Celery
  • 1 Cup Thinly Sliced Carrots
  • 1 1/4 Cups Dried Lentils
  • 5 Cups Water
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Coriander
  • 1 Teaspoon Sugar
  • 1 Teaspoon Salt
  • 1 Bay Leaf
  • 1/4 to 1 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Lemon Pepper Seasoning
  • 1 14oz. Can Chopped Tomatoes, Undrained
  • 1 Cup Frozen Spinach


In a large pot add the olive oil and onions and saute onions on medium heat until onions are transparent. Then add celery and carrots saute 5 minutes more stirring frequently. A note before you add the lentils, always make sure you rinse and sift through the lentils for small rocks before adding them to any dish. Add water, cumin, garlic and onion powder, coriander, sugar, salt, bay leaf, pepper flakes, lemon pepper and dried lentils. Cover, cook lentils and carrots for about 30 minutes, until almost done. Add tomatoes and spinach and cook 10 minutes longer, uncovered.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.