Easy Vegetable Lentil Soup Recipe
This easy vegetable lentil soup is light, healthy and packed full of good-for-you ingredients. It's easy to customize and makes a great main dish or a side.
Servings: 6 -8 servings
Calories: 234kcal
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 stalks celery cut into 1/2-inch chucks
- 4 carrots peeled and cut into 1/2-inch chunks
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3/4 tsp cumin
- 1/8 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 1/4 cups brown green, French green lentils
- 1 bay leaf
- 6 cups chicken broth or vegetable broth
- 2 tbsp parsley freshly chopped
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes.
- Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
- Add bay leaf and pour in broth. Bring mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
- Stir in chopped parsley (optional) and serve warm.
Notes
-If adding sausage, cook in the pan first, remove from pan and set on a place. DO NOT ADD THE OLIVE OIL. Saute the vegetables in the oil from the sausage, then return the sausage to the pot after adding the lentils.
-If adding chicken, add the pulled rotisserie chicken (about 2 cups) during the last 10 minutes of cook time.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1344mg | Potassium: 598mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7130IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 2mg