Lentil-Vegetable Soup

Name: Lentil-Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons black pepper; 79 milliliters finely diced carrot; 79 milliliters finely diced celery; 2 teaspoons Dijon mustard; 79 milliliters chopped fresh parsley; 2 garlic cloves, minced; 237 milliliters dried French dark green or other lentils; 2 Tbsps olive oil; 315 milliliters finely diced onion; 85 grams 3/4 cup shaved fresh Parmesan cheese; 2 teaspoons red wine vinegar; 1 teaspoon salt; 1 liters chopped spinach; 2 Tbsps tomato paste; 1 liters water

You can never have too many main course recipes, so give Lentil-Vegetable Soup a try. This recipe serves 6. One portion of this dish contains around 15g of protein, 8g of fat, and a total of 233 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet. Head to the store and pick up water, spinach, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes.

Ingredients you will need

Bay Leaves

Carrot

Celery

Onion

Add the tomato paste, salt, and minced garlic; saut 1 minute.

Ingredients you will need

Minced Garlic

Tomato Paste

Salt

Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.

Ingredients you will need

Bay Leaves

Lentils