Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts vegetable stock; 1/2 lb lentils, rinsed; 2 tblsp olive oil; 1 medium onion, chopped; 1 clove garlic, chopped; 2 stalks celery, chopped; 1 tblsp parsley, chopped; 1 14.5 oz can diced tomatoes; salt and pepper; ** I also added one small cubed yukon gold potato and a healthy dash; of paprika to copy my Spanish friend, Maria

Servings: persons

2 quarts vegetable stock
1/2 lb lentils, rinsed
2 tblsp olive oil
1 medium onion, chopped
1 clove garlic, chopped
2 stalks celery, chopped
1 tblsp parsley, chopped
1 14.5 oz can diced tomatoes
salt and pepper
** I also added one small cubed yukon gold potato and a healthy dash
of paprika to copy my Spanish friend, Maria

1
1. Bring veg stock to a simmer and drop in the lentils
2
2. Heat the oil in a skillet, add the onion, garlic and celery. Cook
3
until golden, about 3 to 5 minutes. Add parsley and tomatoes and cook
4
8 to 10 minutes more.
5
3. After lentils have been cooking for 35 to 40 minutes, add the onion
6
mixture to pot and cover. Let simmer until the lentils are soft, 5 to
7
10 more minutes. Season with salt and pepper to taste.

541

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 quarts vegetable stock, 1/2 lb lentils, rinsed, 2 tblsp olive oil, 1 medium onion, chopped, 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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