ARE LENTILS A VEGETABLE RECIPES

WINTER LENTIL VEGETABLE SOUP RECIPE | ALLRECIPES

Winter Lentil Vegetable Soup Recipe | Allrecipes image

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Provided by Cecile Leverman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 - 1 cup servings

Number Of Ingredients 14

Ingredients

½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

Steps:

Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Nutrition Facts : Calories 112.2 calories, CarbohydrateContent 21.9 g, CholesterolContent 1.7 mg, FatContent 0.6 g, FiberContent 8.1 g, ProteinContent 6.4 g, SaturatedFatContent 0.1 g, SodiumContent 938 mg, SugarContent 6.9 g

VEGETABLE LENTIL SOUP RECIPE: HOW TO MAKE IT

Vegetable Lentil Soup Recipe: How to Make It image

Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 04 hours 45 minutes

Prep Time 15 minutes

Cook Time 04 hours 30 minutes

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 685mg sodium, CarbohydrateContent 45g carbohydrate (11g sugars, FiberContent 8g fiber), ProteinContent 11g protein.

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