Recipe By Constantina
Rating
Published Jun 8th
Prep 15m Cook 55m Additional - Ready In 1h 10m
Servings 4 cups Calories 165

Warm, hearty lentil soup, don’t forget the bread to soak up the leftover sauce at the bottom of your bowl.

Recipe Ingredients

  • 1 cup dry lentils, rinsed and drained
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped, or to taste
  • 1 cup sliced celery
  • ½ cup sliced carrots
  • 2 potatoes, peeled and cubed
  • 1 (8 ounce) can crushed tomatoes
  • ¾ cup chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground cinnamon
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
  2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
  3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

Nutrition Facts

  • Calories 165
  • Carbohydrate 30.5 g
  • Fat 3.9 g
  • Fiber 5.6 g
  • Protein 4.3 g
  • Saturated Fat 0.6 g
  • Sodium 162.5 mg
  • Sugar 3.8 g

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Reviews

  1. Excellent! Method and taste are fantastic. Thank you for the recipe.
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