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Vegetable Lentil Soup

I’m so happy I discovered lentils! They’re so inexpensive, easy to cook, and quite versatile. I really like this recipe for Vegetable Lentil Soup. You can make it with things you probably already have in your fridge and the final product is full of fibre and veggie goodness. It’s more like a stew than a soup so it really satisfies. I didn’t have brown lentils so I used green and it was great.  The photo doesn’t do the flavours justice.


Vegetable Lentil Soup

1 cup dried brown lentils
4 cups vegetable broth
1 (14 1/2 oz.) can diced tomatoes
2 tablespoons olive oil
2 garlic cloves, diced
1 medium onion, diced
2 large carrots, peeled and sliced
2 celery stalks (including leaves,)chopped
1 bay leaf
2 tablespoons balsamic vinegar
salt and pepper to taste

1. Pour lentils in a bowl, cover with water, and allow to sit overnight.
2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf, vinegar, and vegetable stock.
3. Pour in drained lentils.
4. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
Makes 4 servings.

Nutrition Info
Calories: 230.4
Fat: 9.1g
Carbohydrates: 31.5g
Protein: 7.9g


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Lentils are great – so underrated!


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