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Lentil Vegetable Soup

Recipe Information

Total Time: 45 minutes
Servings: 4 (served as an entree)

Nutritional Information

Per Serving: Calories: 249, Fat: 2 g, Cholesterol: mg, Sodium: 677 mg, Carbohydrate: 52 g, Dietary Fiber: 13 g, Protein: 11 g

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Lentil Vegetable Soup

Lentils are the backbone of this vegetable-rich soup, but because you cook them separately and then drain them, the soup stays bright and fresh. Feel free to season this to taste with garlic, fresh parsley, or a shot of wine, to play up the Provencal flavors.

Ingredients

  • 1 cup lentils, rinsed
  • 5 cups water
  • 3 cups vegetable stock
  • 1 large carrot, chopped
  • 1 pound potatoes, chopped
  • 1 large onion
  • 8 ounces green beans, 1/2-inch pieces
  • 15 ounces canned diced tomatoes, with juice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • Cracked black pepper, to taste

 Preparation

  1. In a 4 quart saucepan, combine the water and lentils and bring to a boil. Reduce to a simmer and cover, then cook for 30 minutes. While the lentils cook, chop all the vegetables. In a separate 4 quart pot, bring the vegetable stock to a boil, then add the carrot, potatoes and onion. Cover the pot and cook for about 10 minutes. Add the green beans, canned tomatoes, thyme, salt and pepper. Simmer on low heat.
  2. When the lentils are tender but not falling apart, carefully drain them, but do not rinse. Add the cooked lentils to the vegetable soup and simmer for five more minutes. Serve with crusty bread or cooked grains on the side.

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One Response to “Lentil Vegetable Soup”

  1. Natanya Siegel January 4, 2013 10:08 pm #

    Why not use veggies that are in season, fresh verses canned or frozen? That is why I joined the co-op to not promote massed produced foods. Why this recipe and who is Rosin Asbell? Why don't we have recipes used by owners or ones they love?

Recipe Information

Total Time: 45 minutes

Servings: 4 (served as an entree)

Nutritional Information

Per Serving: Calories: 249, Fat: 2 g, Cholesterol: mg, Sodium: 677 mg, Carbohydrate: 52 g, Dietary Fiber: 13 g, Protein: 11 g

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