Lentil “Peppercorn” Soup Recipe

Name: Lentil “Peppercorn” Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups onions, chopped; 2 cups carrots, diced; 1 garlic clove, minced; 8 cups chicken broth or 8 cups vegetable broth; 1 1/2 cups lentils; 1 (16 ounce) can tomato sauce; 1/4 cup parsley, chopped; 1/3 cup acini di pepe pasta, cooked (about 1 cup cooked); salt and pepper

Servings: persons

2 tablespoons olive oil
2 cups onions, chopped
2 cups carrots, diced
1 garlic clove, minced
8 cups chicken broth or 8 cups vegetable broth
1 1/2 cups lentils
1 (16 ounce) can tomato sauce
1/4 cup parsley, chopped
1/3 cup acini di pepe pasta, cooked (about 1 cup cooked)
salt and pepper

1
Heat the oil in a large saucepan, Sweat the onion, carrots, celery and garlic, covered, over low heat until tender, about 15 minutes.
2
Add the broth, heat to boiling. Stir in the lentils; heat, stirring occasionally, until boiling.
3
Stir in the tomato sauce and parsley.
4
Cook, covered, over low heat until the lentils are tender, 45-60 minutes.
5
Jus before serving, stir in the cooked pasta. Season with salt and pepper to taste. Serve with coarsely shredded Parmesan cheese.

1160

kcal

Calories

Fat

Carbs

162

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: 2 tablespoons olive oil, 2 cups onions, chopped, 2 cups carrots, diced, 1 garlic clove, minced, and more.

Yes, Lentil “Peppercorn” 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.

Lentil “Peppercorn” Soup

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