Lentil Vegetable Soup
Prep time
Cook time
Total time
  • 1 cup lentils
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1 leek (white and light green parts only), chopped
  • 4 carrots, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • ½ teaspoon cumin
  • ½ teaspoon curry powder
  • 4 celery stalks, chopped
  • 6 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • Parmesan cheese, grated for topping
  1. In a bowl, soak the lentils in boiling hot water for 15 minutes, then drain.
  2. In a dutch oven or stock pot, heat the olive oil over medium heat, then cook the minced garlic, leeks, onions, bay leaf, cumin, and curry powder for 10 minutes.
  3. Add the chopped carrots and chopped celery. Cook for 10 more minutes.
  4. Remove and discard the bay leaf, then add the chicken broth, tomato paste, and lentils.
  5. Cover and bring to a boil.
  6. Allow it simmer uncovered for 1 hour.
  7. Stir in the red wine vinegar and take it off the heat.
  8. Serve with grated parmesan cheese on top.
Nutrition Information
Serving size: 5 Calories: 265 Fat: 6g Saturated fat: 1g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 37g Sugar: 7g Sodium: 752mg Fiber: 15g Protein: 16g Cholesterol: 1mg
Recipe by Sprig and Flours at http://www.sprigandflours.com/lentil-vegetable-soup/