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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 285.2
  • Total Fat: 7.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,669.2 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 10.7 g
  • Protein: 21.7 g

View full nutritional breakdown of Lentil Vegetable Soup calories by ingredient
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Lentil Vegetable Soup

Submitted by: MOIRALEIGH

Introduction

An easy and wonderfully balanced lentil soup recipe from Ina Garten's The Barefoot Contessa book. An easy and wonderfully balanced lentil soup recipe from Ina Garten's The Barefoot Contessa book.
Number of Servings: 12

Ingredients

    1 lb. French green lentils
    4 c. chopped yellow onions (about 3 large)
    4 c. chopped leeks, white part only (about 2 leeks)
    1 Tbsp. minced garlic (3 cloves)
    1/4 c. good olive oil
    1 Tbsp. kosher salt
    1 1/2 tsp. ground black pepper
    1 Tbsp. minced fresh thyme or 1 tsp. dried
    1 tsp ground cumin
    3 c. medium-diced celery (8 stalks)
    3 c. medium-diced carrots (4-6)
    3 quarts chicken stock
    1/4 c. tomato paste
    2 Tbsp. red wine vinegar

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 min. Drain.


In a large stock pot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for one hour, until the lentils are cooked through. Check the seasonings. Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated parmesan.


Makes about 12 2-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MOIRALEIGH.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    Lot's of chopping, but if you like lentil soup, you'll like it--it's about the best I've ever had. And it's a make/freeze ahead and eat for lunch or supper kind of thing--very good to have on hand. - 3/1/08

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  • Very Good
    1 of 1 people found this review helpful
    This is a good, basic lentil soup. Very nutritious and filling. I'd probably let it simmer longer than 1 hr. next time, as the lentils weren't quite soft enough for my taste. Makes a HUGE batch -- I measured out 15 cups! - 9/28/10

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  • It's really good, even without the leeks! I've tried other lentil recipes, and my family didn't like them. But this one, my 3 young boys (5,5,9) kept going back for more. They kept saying how good it was. Even my anti-soup husband liked. I regret only making 1/2 a batch! - 10/4/13

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  • Such a great recipe from Ina and a bonus because it's actually healthy, which so few of hers are! Highly recommend this soup and make sure you have a large pot - it makes a TON. - 1/7/10

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  • FANTASTIC! This was the best recipe I have made off sparkpeople in a long time! - 12/30/08

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  • very good and filling - 2/18/08

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