Lentil Soup
Lentil soup in bowl
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Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Eastern European & Russian, Israeli & Palestinian, Latin American
Keyword: Healthy, Legumes, Soup
Servings: 10 servings
Calories: 135kcal
Author: Chef Bill Collins

Ingredients

  • 8-10 oz mushrooms, cleaned and sliced
  • 1 quart vegetable or chicken stock
  • 1 cup water
  • 28 oz can whole tomatoes, chopped or hand-crushed
  • 1 cup brown or green lentils, rinsed 
  • 3 carrots, peeled and diced
  • 1 large onion, peeled and diced
  • 2 celery stalks, diced
  • 2 tsp red or cider vinegar
  • salt and pepper

Instructions

  • In a large skillet over a medium heat, add the mushrooms with a sprinkle of salt and pepper, and cover. After 2 minutes, add approximately ¼ cup water, and continue cooking, covered, until the mushrooms are cooked through. Remove from the heat and transfer to a bowl, to prevent the liquid from evaporating
  • In a stockpot, add the stock, water, tomatoes, lentils and cooked mushrooms. Cover, and bring to a boil. Turn the heat to medium-low, and simmer for 15 minutes for brown lentils, 25 minutes for green. They’ll be partially cooked though
  • Add the carrots, onion, and celery, and cover and simmer for another 10-15 minutes, or until the vegetables are cooked through
  • Add the vinegar, and season to taste with salt and pepper

Notes

Yield: Approximately 3 quarts, or 8-10 servings.
Nutrition Facts
Lentil Soup
Amount per Serving
Calories
135
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
267
mg
12
%
Potassium
 
578
mg
17
%
Carbohydrates
 
22
g
7
%
Fiber
 
8
g
33
%
Sugar
 
6
g
7
%
Protein
 
9
g
18
%
Vitamin A
 
3164
IU
63
%
Vitamin C
 
10
mg
12
%
Calcium
 
48
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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