Easy Lentil and Veggie Soup

Name: Easy Lentil and Veggie Soup
Cuisine: World Cuisine
Ingredients: ½ pound (1¼ cups) green, black, or brown lentils; 7 cups vegetable broth; 2 large tomatoes, chopped (about 1½ cups); 1 medium yellow or white onion, chopped (about 1 cup); 2 medium carrots, peeled and chopped (about 2⁄3 cup); 2 medium red potatoes, peeled and chopped (about 2⁄3 cup); 2 bay leaves; ½ teaspoon salt; Finely chopped scallions, for garnish; Extra-virgin olive oil, for garnish; Rosemary; Thyme

6 steps

Lentils are popular in all cultures where a lot of beans are eaten because they are so simple to prepare. They need no soaking and they cook up in no time. They’re inexpensive and available year-round...

Updated at: Tue, 31 Oct 2023 00:10:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories200.6 kcal (10%)

Total Fat3.6 g (5%)

Carbs32.3 g (12%)

Sugars6.8 g (8%)

Protein12.1 g (24%)

Sodium1042.3 mg (52%)

Fiber13 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

0.5 poundgreen lentils

or brown

7 cupsvegetable broth

2tomatoes

large, chopped

1 cupyellow onion

medium, or white, chopped

⅔ cupcarrots

medium, peeled and chopped

⅔ cupred potatoes

medium, peeled and chopped

2bay leaves

½ teaspoonsalt

scallions

Finely chopped, for garnish

extra-virgin olive oil

for garnish

rosemary

thyme

Instructions

Step 1

Spread the lentils on a large baking sheet and pick them over for any bits of stone.

Step 2

Stir the lentils, broth, tomatoes, onion, carrots, potatoes, bay leaves, and salt in a large saucepan or soup pot. Bring to a simmer over medium-high heat. Reduce the heat to low, set a lid askew over the pan or pot, and cook until the lentils are soft, for 45 minutes. Or pressure cook for 8 minutes

Step 3

Discard the bay leaves. Ladle the soup into bowls. Garnish each with scallions and up to 1 teaspoon olive oil.

Step 4

Tip For extra ﬂavor, cook the chopped onion and carrot in 1 tablespoon olive oil for 5 to 7 minutes in the saucepan or soup pot set over medium heat before adding the remainder of the indicated in step 1.

Step 5

Tip Change the recipe a little by adding up to 1 cup packed baby spinach, baby kale, baby arugula, stemmed watercress, or a mixture of any to the soup after it has simmered for 35 minutes. Continue cooking with the lid askew for 10 minutes, until the lentils are tender and the greens have wilted.

Step 6

Tip For an easier prep, use frozen chopped onion (no need to thaw).