Lentil Vegetable Soup Recipe

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Lentil Vegetable Soup

TERRI OPGENORTH

By
@Terrio13

This is a great Lentil soup. I like the combination of red and green lentils for more depth of flavor. The Tabasco and pepper flakes give a nice bite. Be sure to serve with a dribble of good olive oil and some fresh bread for dipping. Heaven!

Please note that the soup needs to be refrigerated overnight for the best flavor.


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Rating:

Serves:

4-6

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1/4 lb
button mushrooms
1 large
yellow onion
2 large
carrots
4 stalk(s)
celery
4
plum tomatoes--canned or fresh with skin removed
3 large
garlic cloves
1 c
red lentils
2 c
green lentils
6 c
vegetable stock
1 tsp
each-thyme, marjoram and oregano
2
bay leaves
2 Tbsp
tomato paste
1 Tbsp
balsamic vinegar
4 dash(es)
tabasco
pinch
red pepper flakes
3 Tbsp
extra virgin olive oil
sea salt to taste

Directions Step-By-Step

1
Coarsely chop the onion, celery, carrots and tomatoes.
2
Mince garlic and slice mushrooms.
3
In a stock pot, saute mushrooms in olive oil for 10 minutes.
4
Add onions, celery and carrots and saute until the onions become translucent. (about 10 mins)
5
Add garlic and saute 3 minutes, while being careful not to brown that garlic. (this can make it bitter)
6
Add lentils, stock and spices into the stock pot. Stir and bring to a boil.
7
Reduce the heat and cover; simmering until lentils are tender, about 35-40 minutes.
8
Add tomato paste and dissolve.
9
Add tomatoes, Tabasco and balsamic vinegar. Add salt to taste and simmer for 2-4 minutes, adding more vegetable stock to thin if necessary.
10
Cool and refrigerate overnight to meld flavors.
11
Reheat gently and serve with a dollop of sour cream and a drizzle of good quality olive oil if you like.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy
Hashtags: #lentils, #soup