You can use any kind of lentils - red, green, yellow, pink. Just adjust the cooking time as some lentils take longer to soften.
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings8
Calories175kcal
Ingredients
1cuplentilsrinsed and picked over for small stones
1/4cupbrown ricebarley, farro or other whole grain
1onionchopped
1carrotpeeled and chopped
2celery stalks or 3 celery heartschopped
1teaspoondried oregano
12cupsor three 32-ounce boxes low-sodium vegetable stock or chicken stock
salt and pepper
Optional Add-In's:
2-3clovesgarlicminced
1 1/2cupschopped tomatoes
2sprigsfresh thyme or 1 teaspoon dried thyme
1sprigfresh rosemary or 1 teaspoon dried rosemary
1teaspoonHerbes de Provence
1teaspooncurry powder
1/2teaspoonturmeric
1bunchfresh spinach leavesswiss chard, kale or collard greens, cut into thin slivers
1/2cupchopped fresh parsley or basil
Instructions
Place all ingredients in a large soup pot (except any leafy green vegetables, fresh parsley, or basil). Bring to a boil, then turn heat to low, and cook, covered, for 1 hour. Season with salt and pepper.
If you're using any of the add-ins (except for the spinach or other leafy green vegetables, fresh parsley or basil), just add them into the pot along with the other ingredients. The spinach or other leafy green vegetables, and fresh parsley/basil should be added after the soup has cooked for one hour. Just stir in the vegetables, fresh parsley/basil and cook until they are just tender (spinach takes about a minute; kale and collard greens take longer).
This soup can easily be frozen.
Nutrition Facts
Easy Lentil Vegetable Soup
Amount Per Serving
Calories 175Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 115mg5%
Potassium 594mg17%
Carbohydrates 26g9%
Fiber 8g33%
Sugar 2g2%
Protein 14g28%
Vitamin A 1283IU26%
Vitamin C 3mg4%
Calcium 43mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.