Lentil Vegetable Soup

(227)
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
1 cup dried brown lentils 4 cups vegetable broth1 (14 1/2 oz.) can diced tomatoes2 tablespoons olive oil2 garlic cloves, diced1 medium onion, diced2 large carrots, peeled and sliced2 celery stalks (including leaves,)chopped1 bay leaf2 tablespoons balsamic vinegarsalt and pepper to taste
Directions
1. Pour lentils in a bowl, cover with water, and allow to sit overnight.

2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.

3. Pour in drained lentils.

4. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.

5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.

Makes 4 servings.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 228.7
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,082.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 7.9 g

Member Reviews
  • STACIEMOON
     A low sodium broth is in need here as the level is way to high. You also don't need the vinegar unless you are planning on storing it or canning it as it is a preservative.
    Also DONT THROW OUT THAT BEAN SOAK WATER! If you have house plants water them with it is loaded with nutrients. - 2/21/09
  • CHANGINTIME
     Lentil soup is a staple. No need to soak, still cooks in 30 - 40 m . Use low sodium broth or water to reduce the sodium. I don't use canned tomatoes, that can be another source of sodium. I add a couple tablespoons of cider vinegar and a dollop of mustard at the end. More like a stew. - 10/10/08
  • T.OLIVEREZ
     I love lentils! I don't pre soak because they cook in little time. I add lots of herbs including fresh basil, oregano and cumin also add curry and eat with brown rice. I also add lots of veggies, it makes a complete healthy meal. - 7/14/08
  • CYNTHIAS50
     To brighten this soup up, try red or yellow lentils! You really don't need to pre-soak lentils....YUMMY! - 7/14/08
  • KARYN8SONS
     This needs bell peppers and some Polska Keilbasa added to suit my taste. After that, it is wonderful! - 5/12/08
  • 2SWEETGIRLS
     This was delicious! The zip from the balsamic vinegar is super! Will definitely be making this again! My toddler ate all of hers and asked for more! My preschooler doesn't do well w/ "new" food, so she didn't eat much. She'll have to get used to it, b/c the rest of us really enjoyed this! - 3/27/09
  • RICCILYNN
     I made mine with a homemade chicken stock which was very low in sodium so that helped there... I also added some red curry paste and served it with low fat sour cream. very yummy!!! - 2/25/09
  • KOALA_BEAR
     This one is a classic although I prefer to leave the celery stalks whole then remove before serving. Some celery seeds instead give flavor without the strings. - 2/24/08
  • LUV4CHOCOLATE
     Very tasty!!! I used rotel tomatos and cooked in the crock pot. WARNING: The calories in this recipe are NOT correct. The calories include vegetable soup instead of vegetable broth and raise the calories by 70 calories per serving. Actual calories are 170 or so. - 3/14/13
  • BIJOUX7
     Yummy. I added some chopped spinach and carrots. The final result reminded me of Breuggar's lentil soup. - 4/30/10
  • MELANIE1191
     I love this soup but would prefer less carbs. I found a recipe for Vegetable Lentil Soup on Spark people that I am going to try. For extra flavor in this soup try "telma" kosher vegetable bouillion. It is the best!!!Also this recipe does not give the amount per serving-does anyone know?? - 3/2/09
  • SEAGAZER
     Oil and vinegar are not necessary, and indeed the vegetable broth should be reduced sodium. - 2/21/09
  • RACEPHOTO
     I made almost this exact same recipe the other day in the crockpot. I had some mushroom stock-in-a-box and green lentils and barley. I added a can of organic fire-roasted tomatoes and an 8 oz container of sliced baby bella mushrooms. Yummy!!! - 2/20/08
  • PAULEAP
     Re. high sodium content, to be brief, sodium may be greatly reduced by using Herb-Ox Sodium Free Granulated Bouillon (Chicken, Beef, or Vegetable) instead of the vegetable broth. It has all the taste and none of the sodium. Of course the other canned products will still contribute a lot of sodium. - 6/23/10
  • MARYMW2
     Sounds like a good basic recipe to me. I would use less or no oil and add more celery and carrots. Also checking on lowering the sodium. Thanks - 12/16/08
  • VIKTORIALYN
     We made something very similar to this recipe but we add tomatoes w/ green chilis to spice it up a bit! - 12/16/08
  • BALLROOMGIRL
     I also could do without the vinegar and add more veggies like a potato or two, but everyone loved this soup just as it was! Thanks - 10/15/08
  • SWEETONE111
     This was great. The only change I would make is to cut the vinegar in half so it's not so distinctive. It reminds me of a lentil soup I used to get a one of my favourite restaurants. - 9/8/08
  • SANSEW
     Loved it - forgot to add the balsamic vinegar - 3/4/09
  • MARSHA48
     Very good. Sodium & Fat content is a little high for me. - 8/26/08
  • HEALTHYDESIRE
     Could use a little more flavor, perhaps a beef broth instead of a vegetable broth would make that difference for me. - 3/14/10
  • EABAHS
     This was good. A little bland for my tastes. Next time will try experimenting with some additional spices. - 3/1/09
  • CD4664429
     Very tasty. I made it in a crockpot and had it for dinner, with a salad, after work today. Very filling. Easy to make, too. Loved it! - 2/23/09
  • DIGRISS
     This is good and filling. Yummy. - 2/20/09
  • LINEDANCEB
     My husband really liked anticipating and eating this. I added a cup more water since I felt it wasn't necessary to soak the lentils. Also substituted out of necessity garden green peppers for the celery and garlic powder for the garlic. This time added Italian herbs. - 10/10/08



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