Lentil Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 432.5
  • Total Fat: 19.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,016.2 mg
  • Total Carbs: 54.7 g
  • Dietary Fiber: 14.8 g
  • Protein: 15.5 g

View full nutritional breakdown of Lentil Vegetable Soup calories by ingredient


Introduction

Recipe from the Barefoot Contessa
http://www.foodnetwork.com/rec
ipes/lentil-vegetable-soup-recipe/inde
x.html
Recipe from the Barefoot Contessa
http://www.foodnetwork.com/rec
ipes/lentil-vegetable-soup-recipe/inde
x.html

Number of Servings: 1

Ingredients

    Lentils, 1 cup (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Garlic, 2 cloves (remove)
    Olive Oil, 2 tbsp (remove)
    Salt, 1 tsp (remove)
    Thyme, ground, .25 tsp (remove)
    *Cumin seed, .25 tsp (remove)
    Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
    Carrots, raw, 1 cup, chopped (remove)
    *Tomatoes, red, ripe, canned, wedges in tomato juice, 1 cup (remove)

Directions

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, 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 and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.


Number of Servings: 1.5

Recipe submitted by SparkPeople user WARUTLEDGE.