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    You are in: Home / Low-cholesterol / Vegan Lentil Soup in 20 Minutes Recipe
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    Vegan Lentil Soup in 20 Minutes

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on January 02, 2010

      so good and so easy! I changed it a bit and made it more of a hearty soup by just roughly chopping the vegetables and not blending them after they were cooked. I also added some southern greens (mustard, collards etc) which gave some nice color. I highly recommend this! Thank you!

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    • on December 11, 2009

      I enjoyed the ease of this recipe and it took so little time to put together. What a good use of the pressure cooker. It being December, I used a can of tomatoes instead of fresh, added a couple of celery stalks too, and used chicken broth. Don't really understand why to take the veggies out and puree, I like the chunkiness of veggies in my soup, but I tried it this way and it was good. I will try chopping the veggies up and not pureeing, but I will try it again. I might add more carrot as I thought it could use just a wee bit more sweetness. Mmm good stuff.

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    • on November 22, 2009

      This recipe was intensely flavorful and so easy to make. I have included it in my favorites.

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    • on September 24, 2009

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    Lentil Soup in 10 Minutes (Pressure Cooker). Recipe by blucoat

    Lentil Soup in 10 Minutes (Pressure Cooker)

    By blucoat
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    Nutritional Facts for Vegan Lentil Soup in 20 Minutes

    Serving Size: 1 (297 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 207.8
     
    Calories from Fat 21
    10%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 451.9 mg
    18%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 15.8 g
    63%
    Sugars 3.2 g
    13%
    Protein 13.2 g
    26%
    Detailed Nutrition Values About Nutrition Info

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