Lentil Vegetable Soup

2015-06-14
  • Yield : 8 to 10 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 5m
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Nutritional Info

This information is per serving.

  • Calories

    462 calorie
  • Fat

    13 grams
  • Saturated Fat

    2.5 grams
  • Cholesterol

    11 milligrams
  • Sodium

    1400 milligrams
  • Carbohydrate

    64 grams
  • Fiber

    13 grams
  • Protein

    25 grams
  • Sugar

    14 grams

Ingredients

  • 1 pound French green lentils
  • 4 cups chopped yellow onions (3 large onions)
  • 4 cups chopped leeks, white part only (2 leeks)
  • 1 tablespoon minced garlic (3 cloves)
  • 1/4 cup good olive oil, plus additional for drizzling on top
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon ground cumin
  • 3 cups medium-diced celery (8 stalks)
  • 3 cups medium-diced carrots (4 to 6 carrots)
  • 3 quarts chicken stock
  • 1/4 cup tomato paste
  • 2 tablespoons red wine or red wine vinegar
  • Freshly grated Parmesan cheese

Method

Step 1

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

Step 2

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.

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