Lentil Vegetable Soup Recipe

Name: Lentil Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried brown lentils; 4 cups vegetable broth; 1 (14 1/2 ounce) can Italian-style diced tomatoes; 2 tablespoons olive oil; 5 garlic cloves, diced; 1 medium onion, diced; 2 large carrots, peeled and sliced; 2 celery ribs, chopped (including leaves); 1 bay leaf; 2 tablespoons balsamic vinegar; salt and pepper

Servings: persons

1 cup dried brown lentils
4 cups vegetable broth
1 (14 1/2 ounce) can Italian-style diced tomatoes
2 tablespoons olive oil
5 garlic cloves, diced
1 medium onion, diced
2 large carrots, peeled and sliced
2 celery ribs, chopped (including leaves)
1 bay leaf
2 tablespoons balsamic vinegar
salt and pepper

1
Pour lentils in a bowl, cover with water, Over medium heat, cook onions in olive oil in a large soup pan.
2
Add garlic and celery.
3
Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.
4
Pour in drained lentils.
5
Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
6
Remove and discard bay leaf and add vinegar.
7
Season with salt and pepper to taste.

365

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: 1 cup dried brown lentils, 4 cups vegetable broth, 1 (14 1/2 ounce) can Italian-style diced tomatoes, 2 tablespoons olive oil, and more.

Yes, Lentil Vegetable 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 Vegetable Soup

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