Lentil-Vegetable Soup

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Lentil-Vegetable SoupRecipe
Becky Luigart-Stayner
This is one of those soups that tastes even better the next day. I think French dark green lentils make the most attractive and delicious soup, but any lentil will work.
6 servings (serving size: 1 cup soup and 2 tablespoons cheese)


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1 1/2 tablespoons olive oil
1 1/3 cups finely diced onion
1/3 cup finely diced celery
1/3 cup finely diced carrot
2 bay leaves
2 tablespoons tomato paste
1 teaspoon salt
2 garlic cloves, minced
6 cups water
1 cup dried French dark green or other lentils
6 cups chopped spinach
1/3 cup chopped fresh parsley
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3/4 cup (3 ounces) shaved fresh Parmesan cheese


Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.

Created date

March 2000

Nutritional Information

Calories 234
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 2.9 g
Monofat 3.7 g
Polyfat 0.7 g
Protein 16.6 g
Carbohydrate 26.6 g
Fiber 7.3 g
Cholesterol 10 mg
Iron 5.1 mg
Sodium 729 mg
Calcium 260 mg