Winter Lentil Vegetable Soup

Winter Lentil Vegetable Soup

133 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    3 h
Cecile Leverman
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 - 1 cup servings

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.

Share It

Reviews (133)

Rate This Recipe
Jenny
152

Jenny

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.
79

PATRICIA E.

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

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.

More Reviews

Similar Recipes

Slow Cooker Lentil and Ham Soup
(361)

Slow Cooker Lentil and Ham Soup

Lentil and Sausage Soup
(333)

Lentil and Sausage Soup

Beefy Lentil Vegetable Soup
(97)

Beefy Lentil Vegetable Soup

Rhinelander Lentil Soup
(48)

Rhinelander Lentil Soup

Lentil Soup I
(38)

Lentil Soup I

Winter Solstice Soup
(34)

Winter Solstice Soup

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lentil and Sausage Soup

>

next recipe:

Slow Cooker Lentil and Ham Soup