Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Winter Lentil Soup Recipe
    Lost? Site Map

    Vegetarian Winter Lentil Soup

    Vegetarian Winter Lentil Soup. Photo by Mikekey

    1/1 Photo of Vegetarian Winter Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    57 mins

    15 mins

    42 mins

    William (Uncle Bill) Anatooskin's Note:

    The original version of this lentil soup comes from a recent issue of Real Simple Magazine. I made some changes to enhance the taste of the soup.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice each leek in half lengthwise, then slice each half into 4 sections.
    2. 2
      Chop leeks into small pieces.
    3. 3
      Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
    4. 4
      Drain well through a sieve.
    5. 5
      Remove stems from kale and discard.
    6. 6
      Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
    7. 7
      In a saucepan over medium heat, heat oil.
    8. 8
      Add leeks and cook for 3 minutes.
    9. 9
      Crush tomatoes and add to the saucepan and cook for 5 minutes.
    10. 10
      Add vegetable broth and water and bring to boil.
    11. 11
      Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
    12. 12
      Simmer until barley and lentils are tender, about 30 minutes.
    13. 13
      Adjust seasonings to taste.
    14. 14
      Spoon into individual soup bowls and sprinkle with parmesan cheese.
    15. 15
      This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.

    Browse Our Top Yam/Sweet Potato Recipes

    Ratings & Reviews:

    • on October 17, 2007

      45

      Great soup. I sustituted winter squash as I was out of sweet potatoes. For myself, I will chop the kale a little finer next time. I also left out the salt because of the broth. Will make again very soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2006

      55

      OH MY!!!! How good! I am not a big (well, I AM big :)) vegie eater, but this made a convert of me! I made it exactly as written. So quick and easy. I may try some curry powder in it next time, for variety! Thanks, Bill! (Sorry it took so long to finally make it-I was going to make it for the last PAC, but it was too warm here!) P.S. DON'T skip the basil! It really added to the flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2006

      55

      I made this soup twice, once exactly as written, and once substituting what i had on hand(marjoram & oregano) for some of the spices. It's so EASY and delicious! My family LOVED it! Even friends I gave a jar to loved it and everbody asked for the recipe. I told them where to look on RecipeZaar and they are enjoying the site too. :-) Thanks for a great and EASY recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegetarian Winter Lentil Soup

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.4
     
    Calories from Fat 68
    22%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.6 g
    8%
    Cholesterol 4.0 mg
    1%
    Sodium 1438.4 mg
    59%
    Total Carbohydrate 50.7 g
    16%
    Dietary Fiber 11.1 g
    44%
    Sugars 9.8 g
    39%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites