Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium size carrots; 2 medium celery stalks; 1 medium onion; 3/4 lb. small red potatoes; 1 garlic clove; 2 Tbsp. olive oil; 1 (16 oz.) can Italian style tomatoes; 1 c. dry lentils; 2 (14 oz.) cans chicken broth; 1 small head escarole (about 1 lb.); breadsticks (optional)

Servings: persons

2 medium size carrots
2 medium celery stalks
1 medium onion
3/4 lb. small red potatoes
1 garlic clove
2 Tbsp. olive oil
1 (16 oz.) can Italian style tomatoes
1 c. dry lentils
2 (14 oz.) cans chicken broth
1 small head escarole (about 1 lb.)
breadsticks (optional)

1
Dice carrots, celery and onion.
2
Cut potatoes into 1/2-inch pieces.
3
Mince garlic.
4
Heat oil in large pan and cook carrots, celery and onion until tender.
5
Add garlic and stir just until garlic begins to brown.
6
Stir in tomatoes with their liquid, chicken broth, potatoes and 3 cups of water.
7
Stir with spoon to break up tomatoes.
8
Heat to boil; reduce heat to low, cover and simmer for 50 minutes.
9
While soup is simmering, thinly slice escarole and stir into soup just before serving.
10
Cook until escarole wilts.
11
Serve with breadsticks, if desired.
12
Makes about five 2-cup servings.

356

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 11 ingredients. The key ingredients include: 2 medium size carrots, 2 medium celery stalks, 1 medium onion, 3/4 lb. small red potatoes, and more.

Yes, 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.

Lentil Soup

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