Chunky Vegetable-Lentil Soup

Chunky Vegetable-Lentil Soup
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28 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
1 1/2 cup
Yields:
9 cups
Prep:
25 mins
Cook:
30 mins to 31 mins
Start to Finish:
55 mins
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Chunky Vegetable-Lentil Soup

Ingredients
1
tablespoon olive oil
1
medium onion, cut into thin rings
1
clove garlic, minced
1
cup dry green (French) lentils, rinsed and drained
1
pound whole small mushrooms (halve or quarter any larger mushrooms)
4
medium carrots, thinly sliced (2 cups)
2
stalks celery, chopped
4
cups water
1
14 ounce can vegetable broth
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1/4
of a head napa or red cabbage, sliced into strips (2 cups)

Directions

  1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.
  2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.
  3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.

Nutrition Facts

(Chunky Vegetable-Lentil Soup)
    Per serving:
  • 185 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 408 mg sodium,
  • 30 g carb.,
  • 13 g fiber,
  • 6 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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