Vegetable Lentil Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3⁄4 cup dried lentils
- 4 (14 ounce) cans vegetable broth
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped unpeeled potato
- 1⁄2 cup chopped carrot
- 1⁄2 cup frozen green beans
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped zucchini
- 1⁄2 cup pearl barley
- 1 tablespoon cumin
- salt and pepper
- 1 (14 ounce) can diced tomatoes
directions
- Sort and rinse the lentils.
- Combine the lentils, 4 cans broth, mushrooms, onion, celery, potato, carrots, green beans, red pepper, zucchini, barley, cumin, salt and pepper in a stockpot and mix well.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low.
- Simmer, covered, for 30 minutes, stirring occasionally.
- Stir in the undrained tomatoes.
- Simmer for 15 minutes longer, stirring occasionally.
- Ladle into soup bowls.
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RECIPE SUBMITTED BY
Barb W.
Pittsburgh, PA
My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.