Lentils Vegetable Soup Recipe

Name: Lentils Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils; 12 onion (finely chopped); 1 tomatoes (seeded and diced); 2 medium carrots (peeled and diced); 2 stalks celery (trimmed and diced); 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil; 1 teaspoon garlic powder; 1 teaspoon fresh ginger root juice or 1 teaspoon vinaigrette; 4 cups vegetable broth; ½ teaspoon white pepper; ½ teaspoon chili powder (Berbere); 3 cups water (or more); salt and black pepper

Servings: persons

1 cup lentils
12 onion (finely chopped)
1 tomatoes (seeded and diced)
2 medium carrots (peeled and diced)
2 stalks celery (trimmed and diced)
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon fresh ginger root juice or 1 teaspoon vinaigrette
4 cups vegetable broth
½ teaspoon white pepper
½ teaspoon chili powder (Berbere)
3 cups water (or more)
salt and black pepper

1
Saute the onions, carrots, celery with olive oil by gradually adding half cup of water until soft.
2
Add to the saute onions, diced tomatoes, hot red pepper powder and stir for five minutes; add 3 cups of water, leave it to boil.
3
Rinse the lentils with cold water.
4
To the boiling sauce, add lentils, ginger juice, white pepper and two cups of vegetable broth; reduce the heat to medium; cook for 30 minutes or until the lentils are very soft.
5
Using a cooking stick, puree the soup in its pot or transfer to a food processor, blend the lentils until smooth; and bring it back to its saucepan.
6
Add the rest of the vegetable broth or water as need; then in a lower heat stir the soup for 10 minutes.
7
Add salt and black pepper.
8
Remove from heat.
9
Garnish it with fresh parsley, basil or cheese of your choice.
10
Serve it hot or cold.
11
Keep it in the fridge.

321

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: 1 cup lentils, 12 onion (finely chopped), 1 tomatoes (seeded and diced), 2 medium carrots (peeled and diced), and more.

Yes, Lentils 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.

Lentils Vegetable Soup

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