
How To Make Vegetarian Lentil Soup
It’s time for a healthy meal! Learn how to make this lentil soup that is purely vegetarian and highly delicious. Grab those green lentils and let’s cook!
Serves:
Ingredients
- 1tbspolive oil
- 1yellow onion,chopped
- 4garlic cloves,minced
- 1largecarrot,chopped
- 1celery stalk,chopped
- 2cupsdried green lentils
- 3largetomatoes,diced
- 2mediumpotatoes,diced into 1-inch pieces
- 8cupschicken stock
- 2tspvegetable stock powder
- 2tsppaprika
- 1tspcumin,ground
- 1tbspthyme,fresh chopped, optional
- ¼cupfresh parsley,plus extra to garnish
- Salt and pepper,to taste
Instructions
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Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent.
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Then add the garlic and cook until fragrant. Add the carrot and celery and cook until softened for about 8 minutes.
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Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes while stirring occasionally.
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Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for a further 4 to 5 minutes.
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Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom.
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When the soup has been simmering for 2 to 3 minutes, reduce heat down to Low, cover with a lid allow simmer for 40 to 50 minutes, while occasionally stirring, until lentils and potatoes are soft.
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Season with salt and pepper, to your tastes. Garnish with a little extra parsley and serve with garlic bread!
Recipe Notes
To thicken the soup, use a potato masher, pressing down 3 or 4 times through the soup until reaching your desired thickness or consistency.
Nutrition
- Calories:Â 341.51kcal
- Fat:Â 5.49g
- Saturated Fat:Â 1.16g
- Monounsaturated Fat:Â 2.81g
- Polyunsaturated Fat:Â 1.10g
- Carbohydrates:Â 54.85g
- Fiber:Â 8.29g
- Sugar:Â 7.96g
- Protein:Â 20.18g
- Cholesterol:Â 7.20mg
- Sodium:Â 1016.75mg
- Calcium:Â 61.26mg
- Potassium:Â 1056.02mg
- Iron:Â 4.90mg
- Vitamin A: 127.16µg
- Vitamin C:Â 26.34mg
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