Lentil Soup With Vegetables
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons fruity olive oil
- 2large cloves garlic, peeled and minced
- 1medium-size onion, peeled and cut into small, neat dice
- 4medium-size carrots, peeled and cut into small, neat dice
- 4cups beef broth
- 1cup lentils, rinsed
- 2teaspoons salt
- Freshly ground pepper to taste
- 2tablespoons chopped Italian parsley
Nutritional analysis per serving (6 servings)
192 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 12 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat half the olive oil in a large pot over medium heat. Add the garlic, onion and carrots and saute until softened, about 5 minutes. Add the beef broth and the lentils and bring to a boil.
- Step 2
Reduce the heat, cover and simmer until the lentils are tender, about 45 minutes. Ladle the soup among 6 bowls. Swirl the remaining olive oil into each bowl and sprinkle with the parsley. Serve immediately.
Private Notes
Comments
Nice, easy recipe. Would probably add some celery for a bit of crunch next time.
Easy and tasty. I added a little bit of potato.
Nice, easy recipe. Would probably add some celery for a bit of crunch next time.
I used this as a base for a Mediterranean lentil soup recipe. I added 1 stalk of celery, one teaspoon or so of shawarma seasoning, switched to chicken broth, and after the lentils were cooked, I added a chopped and seeded tomato and cooked for a few more minutes. It works well as a springboard for ethnic flavors.