Red Lentil and Vegetable Soup Recipe

Name: Red Lentil and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red lentils; 1 tablespoon extra-virgin olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 6 cups vegetable stock; 1 teaspoon soy sauce; 1 bay leaf; 1 medium zucchini, diced; 1/4 pound broccoli florets, cut into small pieces; Kosher or sea salt, to taste

Servings: persons

1/2 cup red lentils
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, diced
6 cups vegetable stock
1 teaspoon soy sauce
1 bay leaf
1 medium zucchini, diced
1/4 pound broccoli florets, cut into small pieces
Kosher or sea salt, to taste

1
Thoroughly rinse the red lentils in a fine-holed colander.
2
Set aside.
3
Heat a medium saucepan over medium-high heat.
4
Add the olive oil and then stir in the onions.
5
Cook for about 2 minutes or until the onions soften, and then stir in the garlic and carrots.
6
Cook for about 3 minutes, or until the carrots begin to soften.
7
Add the vegetable stock, soy sauce and bay leaf.
8
Increase heat to high and bring the broth to a moderate boil.
9
Stir in the lentils, zucchini and broccoli.
10
Reduce heat and gently simmer for 20 minutes or until the lentils are tender.
11
As it cooks, stir the soup occasionally so the lentils dont stick to the bottom of the pot.
12
Season with additional salt if desired.

113

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: 1/2 cup red lentils, 1 tablespoon extra-virgin olive oil, 1 small onion, diced, 2 cloves garlic, minced, and more.

Yes, Red Lentil and 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.

Red Lentil and Vegetable Soup

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