- Calories 234
- Caloriesfromfat 30%
- Fat 7.8g
- Satfat 2.9g
- Monofat 3.7g
- Polyfat 0.7g
- Protein 16.6g
- Carbohydrate 26.6g
- Fiber 7.3g
- Cholesterol 10mg
- Iron 5.1mg
- Sodium 729mg
- Calcium 260mg
Lentil-Vegetable Soup
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.
How to Make It
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.
Chef's Notes
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Ashlie028's Review
Really good but only after I made several additions to it. I agree with everyone else that it needed more flavor. I added chicken sausage, white wine, hot sauce, Worcestershire sauce, and some brown sugar. I also used kale in place of the spinach and chicken broth in place of the water.
Bcafferty's Review
Delicious! And so easy to make. I added chunks of fresh Parmesan at the end, yummy!
kelcombe's Review
This was really, really good. I did make the adjustments suggested which is why I gave it 4 vs 5. Doubled the vinegar and mustard, added some thyme. and used broth instead of water. I did keep with the vegetarian intent and used 1/2 vege stock and 1/2 vege broth. Finally, I pureed abit of the soup before adding the spinach and parsley to thicken. Although not a "pretty soup", was quite delish. In fact,after "forcing" my 13 yearold sons to at least try a bite, they both really liked it.
ljbasil's Review
Don't make this without all the additions the other reviewers suggested! It really tastes like nothing without them.
I added 2C beef broth, extra vinegar, garlic, thyme, tomato paste, mustard and lentils. It did taste very good after that, but it definitely needed to be doctored up.
Reismom's Review
Very good. Had to jazz it up a little as it wasn't as flavorful as I like, but very good.
Nadine54's Review
I made this but added diced butternut squash, 2 cups chicken broth and 4 cuos water, and doubled the mustard/vinegar mix. I made it early in the day and let it sit for 6 hours but I agree that it will be even the next day.
cilantrofresh's Review
Made this soup last weekend and took it EVERY DAY for lunch this week and loved it!! Very yummy & filling. Made a few changes: I used low sodium chicken broth instead of water, added an organic vegetable bouillon cube. I didn't have tomato paste so I used a can of stewed tomatoes and used kale I had instead of spinach. My colleagues commented on its appearance & aroma and asked for the recipe. Will definitely make this again!
Classic Lentil soup with a twist