Spring Lentil Soup

Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calcium: 90mg
  • Calories: 471
  • Calories from fat: 0%
  • Carbohydrate: 51g
  • Cholesterol: 67mg
  • Fat: 11g
  • Fiber: 15g
  • Iron: 7mg
  • Protein: 46mg
  • Saturated fat: 3g
  • Sodium: 205mg


  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 4 carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups)
  • 6 boiled baby red potatoes, quartered
  • 1 cup green or brown lentils
  • 1/4 pound green beans, cut into 1-inch pieces (1 cup)
  • 1/2 cooked pork tenderloin, cut into 1/2-inch pieces
  • 6 cups chicken stock
  • 3 plum tomatoes, cut into 1/2-inch pieces


  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes. Add the tomatoes and simmer 5 more minutes.
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