Lentil Vegetable Soup Recipe

Name: Lentil Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons extra-virgin olive oil; 1 onion, chopped (3/4 cup); 2 carrots, peeled and chopped (3/4 cup); 2 celery stalks, peeled and chopped (2/3 cup); 3 garlic cloves, minced (1 tablespoon); 1 tablespoon coarse salt; 1 small tomato, chopped (1/3 cup); 1 tablespoon tomato paste; 2 cups brown or green lentils; 1/2 teaspoon dried thyme; 1 small bay leaf; 1/4 teaspoon freshly ground black pepper; 6 cups chicken broth or vegetable broth; 4 cups water, plus more if needed; 2 teaspoons red wine vinegar; Garlic Croutons, optional

Servings: persons

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional

1
Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
2
Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

943

kcal

Calories

Fat

Carbs

126

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 16 ingredients. The key ingredients include: 2 1/2 tablespoons extra-virgin olive oil, 1 onion, chopped (3/4 cup), 2 carrots, peeled and chopped (3/4 cup), 2 celery stalks, peeled and chopped (2/3 cup), 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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