Vegetarian Winter Lentil Soup Recipe

Name: Vegetarian Winter Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large leeks, white and light green part only; 1 bunch kale; 2 tablespoons extra virgin olive oil; 1 (28 fluid ounce) can tomatoes, including liquid; 4 cups vegetable broth; 2 cups water; 1/4 cup pearl barley; 1 large carrot, peeled and sliced 1/8 inch thick; 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes; 1/4 cup brown lentils; 1/4 cup green lentil; 1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme; 2 teaspoons salt; 1/4 teaspoon white pepper; 12 large basil leaves (optional); 1/4 cup freshly grated parmigiano-reggiano cheese

Servings: persons

4 large leeks, white and light green part only
1 bunch kale
2 tablespoons extra virgin olive oil
1 (28 fluid ounce) can tomatoes, including liquid
4 cups vegetable broth
2 cups water
1/4 cup pearl barley
1 large carrot, peeled and sliced 1/8 inch thick
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1/4 cup brown lentils
1/4 cup green lentil
1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoon white pepper
12 large basil leaves (optional)
1/4 cup freshly grated parmigiano-reggiano cheese

1
Slice each leek in half lengthwise, then slice each half into 4 sections.
2
Chop leeks into small pieces.
3
Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
4
Drain well through a sieve.
5
Remove stems from kale and discard.
6
Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
7
In a saucepan over medium heat, heat oil.
8
Add leeks and cook for 3 minutes.
9
Crush tomatoes and add to the saucepan and cook for 5 minutes.
10
Add vegetable broth and water and bring to boil.
11
Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
12
Simmer until barley and lentils are tender, about 30 minutes.
13
Adjust seasonings to taste.
14
Spoon into individual soup bowls and sprinkle with parmesan cheese.
15
This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.

254

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 large leeks, white and light green part only, 1 bunch kale, 2 tablespoons extra virgin olive oil, 1 (28 fluid ounce) can tomatoes, including liquid, and more.

Yes, Vegetarian Winter 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.

Vegetarian Winter Lentil Soup

How did you like this recipe?

Frequently Asked Questions