Hearty Vegetarian Lentil Soup Recipe

Name: Hearty Vegetarian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Roma Tomatoes; 2 Tablespoons Olive Oil; 1 cup Finely Diced Yellow Onion; 2 stalks Celery, Finely Diced (2 Stalks Should Yield About 1/2 Cup); 2 whole Medium Carrots, Peeled And Finely Diced (2 Should Yield About 1/2 Cup); 2 teaspoons Kosher Salt; 16 ounces, weight Dry Lentils, Rinsed; 2 quarts Vegetable Broth; 1/2 teaspoons Ground Coriander; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Ground Black Pepper; 1/4 cups Minced Flat Leaf Parsley, For Garnish; White Cheddar Crackers, For Serving (optional)

Servings: persons

3 whole Roma Tomatoes
2 Tablespoons Olive Oil
1 cup Finely Diced Yellow Onion
2 stalks Celery, Finely Diced (2 Stalks Should Yield About 1/2 Cup)
2 whole Medium Carrots, Peeled And Finely Diced (2 Should Yield About 1/2 Cup)
2 teaspoons Kosher Salt
16 ounces, weight Dry Lentils, Rinsed
2 quarts Vegetable Broth
1/2 teaspoons Ground Coriander
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Black Pepper
1/4 cups Minced Flat Leaf Parsley, For Garnish
White Cheddar Crackers, For Serving (optional)

1
Bring a medium saucepan of water to a rapid boil. And prepare a large bowl of ice water.
2
Score an X on the bottom of each tomato. One at a time, with a slotted spoon, drop a tomato into the water for about 30 seconds. Remove it immediately to the ice water and repeat with the remaining tomatoes. Set tomatoes aside.
3
Once the tomatoes are cool enough to handle, peel off the skin and dice the tomatoes. Discard the skin and any messy seeds.
4
In a large Dutch oven over medium heat, add in the two tablespoons of olive oil.
5
Once hot, add in the onions, celery, carrots and two teaspoons kosher salt. Stir and let the vegetables sweat for 6-8 minutes.
6
Add in the rinsed lentils, the tomatoes, vegetable broth, coriander, cumin and black pepper. Stir, cover and bring to a boil before reducing to low and simmering for 40 minutes.
7
Remove 1/3 of the soup into a blender and pulse two to three times. Transfer the blended soup back into the pot, stir and serve garnished with the parsley.
8
This soup was adapted from Alton Brown's Lentil Soup 2006.

275

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 13 ingredients. The key ingredients include: 3 whole Roma Tomatoes, 2 Tablespoons Olive Oil, 1 cup Finely Diced Yellow Onion, 2 stalks Celery, Finely Diced (2 Stalks Should Yield About 1/2 Cup), and more.

Yes, Hearty Vegetarian Lentil 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.

Hearty Vegetarian Lentil Soup

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