Lentil Vegetable Soup

Total Time
1hr 15mins
Prep 1 hr 15 mins
Cook 0 mins

I love this soup in the cold months. Living in Green Bay that's about 6 months out of the year.

Ingredients Nutrition

Directions

  1. Heat the oil in a large pot or dutch oven over medium heat.
  2. Add the onion and garlic.
  3. Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
  4. Add the lentils, broth, bay leaf, and pepper.
  5. Stir to mix well.
  6. Bring to a boil.
  7. Reduce the heat to low.
  8. Cover and cook for 40 to 45 minutes, or until the lentils are tender.
  9. Pour half of the mixture into a bowl and set aside.
  10. Pour the remaining mixture into a blender or food processor.
  11. Blend or process until smooth.
  12. Return the puree to the pot.
  13. Add the celery, cabbage, and carrot.
  14. Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
  15. Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
  16. Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
  17. Remove and discard the bay leaf.
Most Helpful

This is a nice recipe .. I used 1T vinegar, and didn't change anything else .. my husband felt that it was missing something, but I liked it .. thanks for posting!

najwa April 06, 2004

This was not bad, but the taste of the vinegar was a little strong, I thought. Added quite a bit of water to get it to a thick soupy consistency. I couldn't get my family to eat this.

lucy k. February 09, 2004

I was looking for something hearty, health and heart friendly...I found it. This is a great lentil recipe. It went down well with the family. I absolutely love the flavour that the lemon and balsamic vinegar gave the soup. The addition of these 2 ingredients certainly lifted this humble soup to a higher level. Goodonya gbmom for posting the recipe. A keeper and a winner.

Chrissyo June 18, 2003