Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 tablespoons vegetable stock; 1 onion, finely chopped; 1 large carrot, cubed; 1 celery, cubed; 2 garlic cloves, crushed; 1 inch fresh ginger, peeled and grated; ½ teaspoon smoked sweet spanish paprika; 2 ¼ cups red lentils; 2 cups vegetable stock; 4 ounces Canadian bacon, sliced; 2 tablespoons coarsely chopped flat leaf parsley

Servings: persons

1 tablespoon olive oil
3 tablespoons vegetable stock
1 onion, finely chopped
1 large carrot, cubed
1 celery, cubed
2 garlic cloves, crushed
1 inch fresh ginger, peeled and grated
½ teaspoon smoked sweet spanish paprika
2 ¼ cups red lentils
2 cups vegetable stock
4 ounces Canadian bacon, sliced
2 tablespoons coarsely chopped flat leaf parsley

1
In a large saucepan, heat the olive oil and vegetable stock.
2
Add onion, carrot and celery, then saute until soft, but not browned.
3
Add garlic and ginger and saute until garlic softens.
4
Add bacon and cook through.
5
Stir in paprika.
6
Add lentils and stock.
7
Bring to boil and simmer for 20 minutes or until lentils are tender.
8
Add water or stock to reach desired consistency.
9
Ladle into bowls and top with parsley.

443

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 tablespoons vegetable stock, 1 onion, finely chopped, 1 large carrot, cubed, 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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