Traditional Lentil Soup

Name: Traditional Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 - 12 servings
Ingredients: 3 tablespoons olive oil; 1 large onion; 1 bell pepper; 1 cup chopped celery; 4-6 cloves garlic; 16 ounces dried green lentils; 1 ½ cups sliced carrots; 10 cups vegetable broth; 1 tablespoon tomato paste; 1 tablespoon Italian seasoning; 1 teaspoon ground cumin; 1 cup chopped kale; 2 teaspoon red wine vinegar; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
10 - 12 servings
Calories
232 kcal
Course
Main Course, Soup
Cuisine
Mediterranean, Italian, American

Traditional Lentil Soup

Gael Hudson

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This classic lentil soup recipe is a cozy vegetarian dish brimming with fresh veggies in a rich tomato broth. It's rustic and simple, but has plenty of robust flavors to keep you going back in for more!

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Ingredients

Servings

3 tablespoons olive oil
1 large onion peeled and chopped
1 bell pepper seeded and chopped (any color)
1 cup chopped celery
4-6 cloves garlic minced
16 ounces dried green lentils
1 ½ cups sliced carrots
10 cups vegetable broth or chicken broth
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 cup chopped kale or spinach
2 teaspoon red wine vinegar or lemon juice
salt and pepper

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Instructions

Chop the onions, bell pepper, celery, garlic, and carrots.
Set a large 6-8 quart soup pot over medium heat. Add olive oil to the pot. Then stir in the onions, peppers, celery, and garlic. Sauté the aromatics for 5 minutes to soften.
Then add the green lentils, sliced carrots, vegetable broth, tomato paste, Italian seasoning, and cumin.
Cover and simmer for 30 minutes, stirring occasionally.
Once the lentils are soft and the stew has had time to thicken, stir in the chopped kale and vinegar. Taste, then salt and pepper as needed.
Serve warm as-is or garnished with chopped scallions and hot sauce.

Notes

Leftovers will keep well for up to 4-5 days in an airtight container in the refrigerator.
To Freeze: Let the soup cool completely before transferring to an airtight freezer-safe container. I suggest wrapping the container in a layer of aluminum foil for extra protection. Freeze for up to 3 months and thaw in the fridge overnight before reheating.

Nutrition Information

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Serving 1cup Calories 232kcal (12%) Carbohydrates 35g (12%) Protein 12g (24%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 980mg (41%) Potassium 601mg (17%) Fiber 15g (60%) Sugar 5g (10%) Vitamin A 4389IU (88%) Vitamin C 22mg (24%) Calcium 57mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 10- 12 servings

Amount Per Serving

Calories 232 kcal

% Daily Value*

Serving	1cup
Calories	232kcal	12%
Carbohydrates	35g	12%
Protein	12g	24%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	980mg	41%
Potassium	601mg	13%
Fiber	15g	60%
Sugar	5g	10%
Vitamin A	4389IU	88%
Vitamin C	22mg	24%
Calcium	57mg	6%
Iron	4mg	22%