Warm And Comforting Vegetarian Lentil Soup Recipe

Name: Warm And Comforting Vegetarian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small green lentils, rinsed and picked over; 2 tablespoons vegetable oil; 2 large sweet onions, chopped fine; 2 leeks, chopped, white and light green parts only; 2 cloves garlic, finely minced; 3 carrots, chopped fine; 2 stalks celery, chopped fine; 1 teaspoon kosher salt; 1/2 teaspoon cayenne; 2 bay leaves; 1 14 ounce can tomatoes, broken up with your fingers, and including liquid; 1 teaspoon smoked paprika; 1 tablespoon fresh thyme leaves (or 3-4 sprigs of thyme that you can remove later); 4 cups vegetable broth, plus more as needed; up to a cup of water as needed; 1 cup dry white wine; 2 large potatoes, peeled and diced; 1 cup spinach, chard or collards, stemmed and roughly chopped; 1 tablespoon sherry or red wine vinegar plus more for finishing; more salt and fresh ground black pepper to taste

Servings: persons

1 cup small green lentils, rinsed and picked over
2 tablespoons vegetable oil
2 large sweet onions, chopped fine
2 leeks, chopped, white and light green parts only
2 cloves garlic, finely minced
3 carrots, chopped fine
2 stalks celery, chopped fine
1 teaspoon kosher salt
1/2 teaspoon cayenne
2 bay leaves
1 14 ounce can tomatoes, broken up with your fingers, and including liquid
1 teaspoon smoked paprika
1 tablespoon fresh thyme leaves (or 3-4 sprigs of thyme that you can remove later)
4 cups vegetable broth, plus more as needed
up to a cup of water as needed
1 cup dry white wine
2 large potatoes, peeled and diced
1 cup spinach, chard or collards, stemmed and roughly chopped
1 tablespoon sherry or red wine vinegar plus more for finishing
more salt and fresh ground black pepper to taste

1
Heat oil in Dutch oven. Add onions, leeks, celery, carrots, and kosher salt, and saute till onions are translucent. Add garlic and cook for another minute or so.
2
Stir in tomatoes and cook for another minute. Add lentils, potatoes, wine, vegetable stock and water, bay leaves, cayenne and thyme. Bring to boil, then reduce to simmer.
3
Cook, covered, till lentils are soft and potatoes are cooked through. (You may need to add more water, wine or stock.) Stir in spinach and let it simmer till wilted. Taste and adjust seasoning as desired. Remove the bay leaves.
4
If you like, puree some of the soup (about 2 cups) in a blender or with an immersion blender to get a thick creamy consistency. Stir in vinegar. Taste and adjust seasonings.
5
Serve with extra vinegar, salt and pepper to use as desired.

250

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 20 ingredients. The key ingredients include: 1 cup small green lentils, rinsed and picked over, 2 tablespoons vegetable oil, 2 large sweet onions, chopped fine, 2 leeks, chopped, white and light green parts only, and more.

Yes, Warm And Comforting Vegetarian 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.

Warm And Comforting Vegetarian Lentil Soup

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