Brown Lentil And Vegetable Soup Recipe

Name: Brown Lentil And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 carrots, peeled, diced; 2 zucchini, diced; 2 stalks celery, diced; 1 brown onion, finely chopped; 1 (400 g) can diced tomatoes; 4 cups vegetable stock; 1 (400 g) can brown lentils, rinsed, drained; 1/2 cup flat leaf parsley, chopped; 1 lemon

Servings: persons

1 tablespoon olive oil
2 carrots, peeled, diced
2 zucchini, diced
2 stalks celery, diced
1 brown onion, finely chopped
1 (400 g) can diced tomatoes
4 cups vegetable stock
1 (400 g) can brown lentils, rinsed, drained
1/2 cup flat leaf parsley, chopped
1 lemon

1
Heat oil in a large saucepan over medium-high heat.
2
Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
3
Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.
4
Simmer, partially covered, for 15 minutes or until vegetables are soft.
5
Add lentils to soup. Cook for 5 minutes or until heated through.
6
Sprinkle with parsley and squeeze lemon juice.
7
Season with freshly ground black pepper.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 carrots, peeled, diced, 2 zucchini, diced, 2 stalks celery, diced, and more.

Yes, Brown Lentil And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Lentil And Vegetable Soup

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