Lentil Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 pound French green lentils4 cups chopped yellow onion (3 large onions)4 cups chopped leeks, white part only (2 leeks)1 tablespoon minced garlic (3 cloves)1/4 cup good olive oil1 teaspoon kosher salt1 1/2 teaspoons freshly ground black pepper1 teaspoon dried thyme1/2 teaspoon oregano1 teaspoon ground cumin3 cups medium-diced celery (8 stalks)3 cups medium-diced carrots (4 to 6 carrots)3 quarts low-sodium vegetable stock1/3 cup tomato paste1/4 cup red wine (to taste)Freshly grated Parmesan cheese (to taste)
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, oregano,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 the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
Check the seasonings. Add the red wine.
Serve hot and sprinkled with grated Parmesan.
Serving Size: Makes 8-10 servings
Number of Servings: 9
Recipe submitted by SparkPeople user CJE264.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, oregano,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 the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
Check the seasonings. Add the red wine.
Serve hot and sprinkled with grated Parmesan.
Serving Size: Makes 8-10 servings
Number of Servings: 9
Recipe submitted by SparkPeople user CJE264.
Nutritional Info Amount Per Serving
- Calories: 243.9
- Total Fat: 7.0 g
- Cholesterol: 0.2 mg
- Sodium: 620.3 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 10.6 g
- Protein: 8.0 g
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