Lentil and Vegetable Soup

87 Reviews
96% would make this recipe again

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Ingredients

??? green or brown lentils (dried) ???
??? leeks, thinly sliced ???
??? garlic, minced or pressed ???
??? tomatoes, coarsely chopped ???
??? celery, cut into very small dices ???
??? carrots, cut into very small dices ???
??? broccoli, cut into small florets ???
??? olive oil ???
??? chicken broth ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

It is not necessary to soak the lentils in advance.

Method

  1. Rinse and drain the lentils, then set aside.
  2. Prepare the vegetables: finely slice the leek; mince or press the garlic; coarsely chop the tomatoes; chop the celery and carrot into very small dices (about 3 mm); cut the broccoli into small pieces (about 2 cm).
  3. In a pot, sweat the leek and garlic in the olive oil over medium heat about 3-4 min. Add the remaining vegetables, lentils, and broth, then bring to a boil, reduce the heat and simmer uncovered for 25 min or until the lentils are tender.
  4. Adjust the seasoning then serve.

Observations

The soup keeps up to 6 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

160

Fat

6 g

10 %

Saturated 0.9 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

690 mg

29 %

Carbohydrate

20 g

7 %

Fibre

4 g

16 %

Sugars

4 g

Net Carbs

16 g

Protein

7 g

Vitamin A

50 %

Vitamin C

36 %

Calcium

6 %

Iron

19 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Manganese, Vitamin A, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Potassium, Vitamin C, Vitamin E
Source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives ½
Fats 1
More info
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Reviews

87 Reviews (82 with rating only) 96% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Delicious. Very brothy.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I added spelt noodles and chicken breast to make it more pallatable for my kids, everyone loved it!!

Useful 0
may 11, 2011 | I would make this recipe again

This soup had more flavor than i thought it was going to have. great lentil dish that wasn't overwelmed with them. could even add a little bit of rice if you wanted more texture.

Useful 0

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