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    You are in: Home / Recipes / Lentil and Veggie Soup Recipe
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    Lentil and Veggie Soup

    Lentil and Veggie Soup. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Rachel Lynn's Note:

    Incredibly flavorful and filling, my whole family LOVED it, and none of us thought we would like lentils! For the vinegar, we used red wine vinegar. If desired, add spicy smoked sausage or left-over ham to this soup. We cut up some cocktail smoked sausages and added it to the soup, which was a nice and spicy bonus. For the 1 1/2 cups of chopped tomatoes, you'll need 2 medium tomatoes, or just use a can of chopped tomatoes like I did.

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    Units: US | Metric


    1. 1
      In a 4 1/2 quart Dutch oven, or a large pot, combine the chicken broth, lentils, and salt. Cover and simmer for 20 minutes.
    2. 2
      Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
    3. 3
      Add the steamed vegetables to the lentil mixture.
    4. 4
      Add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
    5. 5
      Simmer for 20 minutes.

    Ratings & Reviews:

    • on April 23, 2009


      I made a couple of small changes to this soup and really enjoyed it. I used the 2 cups of water from steaming the veggies as a replacement for some of the broth, and didn't add salt since my buillon has a lot in it already. I also used a mix of parsnips and carrots to make up the 1 cup carrots called for in the recipe. I've never steamed veggies for a soup before but it's easier then sauteing them as I can keep working as they cook. It was delicious, thanks for sharing!

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    • on June 26, 2011


      I scaled this back for 5 cups but had to ditch my first batch as after 20 minutes of simmering I had a thick sludgy mess that had caught on the bottom and as I had all my vegies ready to go I defrosted some more veggie stock (this time using 8 cups) to 1 1/2 cups of mixed lentils (red and green) and proceded as per recipes for 4 cups of stock and the end result was a thick very flavoursome soup that was enjoyed by 3 of us with some left over, with some left over. Was particulary pleased that the DM ate it with relish as it is usually so hard to get her to eat veggies and I usually have to puree the soup to get her eat it but not this time. Thank you Rachel Lynn, made for ZAAR Chef Alphabet Soup.

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    • on February 24, 2009


      Great recipe. It was delicious and healthy for you too. I highly recommend it.

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    Nutritional Facts for Lentil and Veggie Soup

    Serving Size: 1 (218 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 127.5
    Calories from Fat 13
    Total Fat 1.4 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 850.6 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 5.8 g
    Sugars 5.9 g
    Protein 9.9 g

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