Soup · 35 min · 2 servings
Lentil and tomato soup.
A thick, warming pot of lentils, carrots and tomato.
Log this recipe ↗
On your plate.
87kcal
5protein · g
13.4carbs · g
1.9fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Lentils · boiled300 g
- Karot (carrots)80 g
- Sibuyas (onion)50 g
- Kamatis (tomato) · cooked160 g
- Bawang (garlic)6 g
- Olive oil10 g
At the stove.
- Soften the onion, garlic and carrots in olive oil.
- Add the tomato, lentils and water; simmer.
- Blend half for body if you like. Serves two.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 2 servings. A cook’s own recipe may differ.
Lentils · boiledFDC 172421300 g × 116 / 100
= 348 kcal
= 348 kcal
Karot (carrots)FDC 17039380 g × 41 / 100
= 32.8 kcal
= 32.8 kcal
Sibuyas (onion)FDC 17000050 g × 40 / 100
= 20 kcal
= 20 kcal
Kamatis (tomato) · cookedFDC 170050160 g × 18 / 100
= 28.8 kcal
= 28.8 kcal
Bawang (garlic)FDC 1692306 g × 149 / 100
= 8.9 kcal
= 8.9 kcal
Olive oilFDC 17141310 g × 884 / 100
= 88.4 kcal
= 88.4 kcal
526.9 kcal ÷ 2 = 263.5 kcal / serving
