Vegetable Lentil Soup Recipe

Name: Vegetable Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup dried lentils; 4 (14 ounce) cans vegetable broth; 2 cups sliced mushrooms; 1 cup chopped onion; 1 cup chopped celery; 1 cup chopped unpeeled potato; ½ cup chopped carrot; ½ cup frozen green beans; ½ cup chopped red bell pepper; ½ cup chopped zucchini; ½ cup pearl barley; 1 tablespoon cumin; salt and pepper; 1 (14 ounce) can diced tomatoes

Servings: persons

¾ cup dried lentils
4 (14 ounce) cans vegetable broth
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped unpeeled potato
½ cup chopped carrot
½ cup frozen green beans
½ cup chopped red bell pepper
½ cup chopped zucchini
½ cup pearl barley
1 tablespoon cumin
salt and pepper
1 (14 ounce) can diced tomatoes

1
Sort and rinse the lentils.
2
Combine the lentils, 4 cans broth, mushrooms, onion, celery, potato, carrots, green beans, red pepper, zucchini, barley, cumin, salt and pepper in a stockpot and mix well.
3
Bring to a simmer over medium heat, stirring occasionally.
4
Reduce heat to low.
5
Simmer, covered, for 30 minutes, stirring occasionally.
6
Stir in the undrained tomatoes.
7
Simmer for 15 minutes longer, stirring occasionally.
8
Ladle into soup bowls.

209

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 14 ingredients. The key ingredients include: ¾ cup dried lentils, 4 (14 ounce) cans vegetable broth, 2 cups sliced mushrooms, 1 cup chopped onion, 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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