Chunky Lentil And Vegetable Soup – a delicious recipe with olive oil $, garlic $, onion $, carrots $, brown lentils $, cumin $. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1.Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to saute for about 5 more minutes.
2
2.Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
3
3.Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
4
4.Taste the soup and add salt as needed (I added 1/2 tsp). Serve hot.
229
kcal
Calories
8
g
Fat
31
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 Tbsp olive oil $0.32, 2 cloves garlic $0.16, 1 medium onion $0.50, 1/2 lb. (3-4) carrots $0.55, and more.
Yes, Chunky 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.
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