chunky vegetable-lentil soup
You can use any lentils you have on hand. Larger brown lentils will take a little longer to cook and red ones will likely disintegrate but still add to the taste and nutrition.
prep time
25 Min
cook time
30 Min
method
Stove Top
yield
Makes 6 servings.
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 can 14 ounces, vegetable broth
- 1/4 teaspoon salt - optional
- 1/4 teaspoon ground black pepper
- 1/4 - of a head napa or red cabbage, sliced into strips (2 cups)
How To Make chunky vegetable-lentil soup
-
Step 1In 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.
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Step 2Add 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.
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Step 3Divide among soup bowls; top with cabbage.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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