Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots, finely chopped; 1 sm. yellow onion, finely chopped; 2 tsp. olive oil; 3 cups water; 1 cup dry green lentils; 1 red potato, peeled and finely diced; 1 lg. tomato, peeled and diced; 1 sm. stalk celery, diced; 1 sm. carrot, slivered; 1/4 cup parsley, freshly chopped; Salt and pepper, to taste; Dry croutons; chopped chives

Servings: persons

2 shallots, finely chopped
1 sm. yellow onion, finely chopped
2 tsp. olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 lg. tomato, peeled and diced
1 sm. stalk celery, diced
1 sm. carrot, slivered
1/4 cup parsley, freshly chopped
Salt and pepper, to taste
Dry croutons
chopped chives

1
In a deep soup pot, saute shallots and onions in heated oil.
2
Add water and lentils and bring to a boil.
3
Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid.
4
Cook lentils until barely tender.
5
Add all other vegetables and seasonings.
6
Continue cooking at least 20 minutes longer.
7
Fork-mash or puree mixture.
8
Serve warm, garnished with croutons or chives.

131

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: 2 shallots, finely chopped, 1 sm. yellow onion, finely chopped, 2 tsp. olive oil, 3 cups water, 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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