Lentil Vegetable Soup
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
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
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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.
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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