Description
Vegetable Lentil Soup with an array of vegetables is a filling one-pot meal made with lentils, zucchini, carrot, and celery.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 1½ tablespoons garlic, minced
- 2 stalks celery, chopped
- 1 cup green lentils
- 2 bay leaves
- 2 medium carrots, chopped
- 1 can (14 oz) tomatoes
- 2 teaspoons Italian seasoning
- 4–5 cups vegetable stock
- 1 medium potato, diced
- 1 red bell pepper, chopped
- 1 medium zucchini, cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Soak lentils in hot water while preparing vegetables.
- Heat butter or oil in a soup pot and sauté garlic, bay leaves, onion, carrot, and celery.
- Add zucchini, bell pepper, and potato and stir briefly.
- Drain lentils and add them with tomatoes, stock, seasoning, salt, and pepper.
- Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
- Mash lightly or pulse with an immersion blender to thicken.
Notes
- Soaking lentils for several hours helps them cook faster.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 100 g
- Calories: 195
- Sugar: 6 g
- Sodium: 658 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 12 g
- Protein: 9 g
- Cholesterol: 0 mg