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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.8
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.4 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.9 g

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

Submitted by: CORGILOVER59

Introduction

This is a hearty soup that can be made in big batches and frozen or canned. You can substitute chicken or beef stock if desired. I always use stock instead of broth in this recipe because it adds a richer flavor. Stock can be purchased at most grocery stores in the same section as broth. This is a hearty soup that can be made in big batches and frozen or canned. You can substitute chicken or beef stock if desired. I always use stock instead of broth in this recipe because it adds a richer flavor. Stock can be purchased at most grocery stores in the same section as broth.
Number of Servings: 6

Ingredients

    1 cup dry lentils
    1 cup chopped carrots
    1 cup chopped celery
    1 cup chopped onions
    2 cloves garlic, minced
    .5 tsp dried basil, crushed
    .5 tsp dried oregano, crushed
    .25 tsp dried thyme, crushed
    1 bay leaf
    6 cups vegetable stock
    1 14.5-oz can diced tomatoes - basil, garlic, & oregano - no salt added
    .25 cup snipped fresh parsley (or substitute dried)
    2 Tbl. olive oil

Directions

In dutch oven:
(1) Heat olive oil.
(2) Brown the garlic, 1-2 minutes
(3) Add carrots, celery, onions, basil, oregano, and thyme. Cook until tender (about 5 minutes).
(4) Add lentils, bay leaf, stock, and tomatoes.
(5) Bring to a boil. Reduce heat to low and simmer for at least an hour.
(6) Remove bay leaf, stir in parsley, and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user CORGILOVER59.






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