Vegetable Lentil Cream/Soup
45 mins (prep 15, cooking 30)
10 ingredients
4-6 servings
A recipe from Ricardo that can be frozen. In this recipe you'll need half this recipe: Lentil Pilaf or 2 cups cooked lentils.

Categories:  <-60-mins , peppers , tomato , food-processor~blender , equipment , bisques~cream-soups , soups-&-stews , time-to-make , easy , small-appliance , oven , squash , vegetable , stove-top ,
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Serving Size (263.18 g)
Servings 4
Amount per Serving
Calories 194.22 Calories from Fat 125.73
% Daily Value *
Total Fat 13.97g 85.98%
Saturated Fat 2.3g 46.04%
Trans Fat 0.0g %
Cholesterol 7.2mg 9.6%
Sodium 345.97mg 57.66%
Total Carbohydrate 10.36g 13.81%
Dietary Fiber 0.0 g 0.0%
Sugars 5.45 g %
Protein 6.1g 48.82%
Vitamin A 7.2IU% Vitamin C 0.48mg%
Calcium 10.31mg% Iron 0.65mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red bell peppers, cooked lentils, salt and pepper