Spicy Vegetable and Lentil Soup

Posted 08/23/2012 | By HealthCorps


10 Servings (about 1 cup each)
94 calories per serving


1 tablespoon olive oil
1 medium onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
5 garlic cloves, sliced
2 quarts (8 cups) water
1 cup dried lentils
1 can (28 ounces) crushed tomatoes, undrained
2 bay leaves
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper (optional)


  • Heat oil in a large saucepan over medium-high heat.
  • Add onion; cook 5 minutes, stirring occasionally.
  • Stir in carrot, bell pepper, and garlic; cook 3 minutes. Stir in remaining ingredients except salt and pepper; bring to a boil over high heat.
  • Reduce heat; simmer uncovered 18 to 20 minutes, or until lentils and vegetables are tender. Season to taste with salt and pepper if desired. Remove bay leaves before serving.

From YOU: On a Diet, by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D.

Join the conversation! Leave a comment

Leave a Comment

Your email address will not be published. All fields are required.


Subscribe to the HealthCorps Newsletter