Vegetable Lentil Soup Recipe

Name: Vegetable Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots; 2 medium celery stalks; 1 medium onion; 3/4 lb. small red potatoes; 1 (14 to 16 oz.) can Italian stewed tomatoes; 3 c. water; 1 c. dry lentils; 2 (13 or 14 oz.) cans chicken broth; 1 garlic clove; 2 Tbsp. olive and salad oil; 1 small head escarole

Servings: persons

2 medium carrots
2 medium celery stalks
1 medium onion
3/4 lb. small red potatoes
1 (14 to 16 oz.) can Italian stewed tomatoes
3 c. water
1 c. dry lentils
2 (13 or 14 oz.) cans chicken broth
1 garlic clove
2 Tbsp. olive and salad oil
1 small head escarole

1
Dice carrots, celery and onions.
2
Cut potatoes into 1/2-inch pieces.
3
Mince garlic.
4
In 5-quart Dutch oven over medium high heat, in hot olive oil, cook vegetables until tender.
5
Add garlic. Cook until brown.
6
Stir in tomatoes, lentils, broth, potatoes and water.
7
Over high heat, heat to boiling.
8
Reduce to low and cover. Simmer for 50 minutes.
9
Thinly slice escarole.
10
Just before serving, stir into soup.
11
Cook until wilted.

356

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: 2 medium carrots, 2 medium celery stalks, 1 medium onion, 3/4 lb. small red potatoes, and more.

Yes, Vegetable 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.

Vegetable Lentil Soup

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