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Winter Lentil Vegetable Soup

Winter Lentil Vegetable Soup

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    3 h
Cecile Leverman

Cecile Leverman

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
  2. Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jenny
152

Jenny

1/12/2004

I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced tomato's with Jalapeno's for some zest, a whole head of cabbage, 6 carrots, 5 cups of organic free-range chicken broth, and 4 cups of water. I dbl'd the spices and added a Greek-Allspice. I ended up with a big, delicious, pot of Lentil's and veggi's. Wonderful, healthy, and low in fat. Cant go wrong with that!!!!

PATRICIA E.
80

PATRICIA E.

2/1/2005

I changed the ingredients a little using 1 cup of mixed red and green lentils,2 overflowing cups of cabbage, diced canned tomates and 4 cups of broth. All other ingredients were the same. I did not preboil the lentils. I cooked the onion, carrots and celery in 1 tbsp of oil for five minutes then added the remaining ingredients and simmered covered for one hour. Absolutely delicious!!

KHAOSOK99
66

KHAOSOK99

12/6/2004

This is a great soup! If you don't undercook the lentils they break up and just give it a 'meaty' texture. I doubled the chicken stock to make it less stew-like and more soup-like and added a couple tablespoons of fresh parsley. It's easy to make, low-fat and low-calorie, and so yummy you forget it's good for you. Definately a staple to keep on hand for munching.

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