How many calories are in Lentil Minestrone?

One serving has 167 kcal. The recipe makes 6 servings (2 cup each).

How much protein is in Lentil Minestrone?

8 g of protein per serving, with 29 g of carbohydrates and 3 g of fat.

What do I need to make Lentil Minestrone?

12 ingredients: 1 tablespoon olive or vegetable oil, 1 yellow onion (peeled and chopped), 2 cloves garlic (peeled and minced), 3 carrots (scrubbed and diced into 1/4-inch pieces), 1 celery stalk (diced into 1/4-inch pieces) and 1 sweet potato (scrubbed and diced into 1/4-inch pieces) ….

Lentil Minestrone

Name: Lentil Minestrone
Cook time: 80 min
Total time: 80 min
Yield: 6 servings
Ingredients: 1 tablespoon olive or vegetable oil; 1 yellow onion (peeled and chopped); 2 cloves garlic (peeled and minced); 3 carrots (scrubbed and diced into 1/4-inch pieces); 1 celery stalk (diced into 1/4-inch pieces); 1 sweet potato (scrubbed and diced into 1/4-inch pieces); 1 zucchini (diced into 1/4-inch pieces or 1 cup of frozen zucchini); 2 cups canned low-sodium, diced tomatoes (including liquid or fresh tomatoes); 1/2 cup lentils (brown or red); 8 cups water; 1 cube low-sodium chicken bouillon; 4 cups kale (washed and chopped into 1/4-1/2-inch pieces)

This soup starts with plenty of vegetables - carrots, celery, sweet potato, zucchini, and tomatoes and hearty lentils simmered to make a rich and tasty meal .

167kcal per serving

8 gprotein

29 gcarbohydrates

3 gfat

6servings (2 cup)

· Cook: 80 min

Ingredients

1 tablespoon olive or vegetable oil
1 yellow onion (peeled and chopped) nutrition facts
2 cloves garlic (peeled and minced) nutrition facts
3 carrots (scrubbed and diced into 1/4-inch pieces) nutrition facts
1 celery stalk (diced into 1/4-inch pieces) nutrition facts
1 sweet potato (scrubbed and diced into 1/4-inch pieces) nutrition facts
1 zucchini (diced into 1/4-inch pieces or 1 cup of frozen zucchini) nutrition facts
2 cups canned low-sodium, diced tomatoes (including liquid or fresh tomatoes)
1/2 cup lentils (brown or red) nutrition facts
8 cups water
1 cube low-sodium chicken bouillon
4 cups kale (washed and chopped into 1/4-1/2-inch pieces) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	167 kcal
Total fat	3 g	4%
Saturated fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	82 mg	4%
Total carbohydrates	29 g	11%
Dietary fiber	8 g	29%
Total sugars	3 g
Added sugars	0 g	0%
Protein	8 g	16%
Vitamin D	0 µg	0%
Calcium	144 mg	11%
Iron	4 mg	22%
Potassium	896 mg	19%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Protein Foods: 1 ounce

Directions

Put a soup pot on the stove over medium-high heat. When the pot is hot, add the oil. Add onion and garlic and cook about 7 minutes until golden.
Add carrots, celery, sweet potato, and zucchini and cook about 10 minutes until slightly tender.
Add tomatoes, lentils, water, and chicken bouillon cube and bring to a boil over high heat. Turn the heat down to low, cover and cook 40 minutes.
Add the kale and cook an additional 20 minutes. Serve right away or cover and refrigerate for up to 3 days.

Notes

Learn more about: Onions Garlic Carrots Celery Sweet Potatoes Zucchini Tomatoes Kale

Source

USDA Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/lentil-minestrone, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.