Winter Lentil Vegetable Soup

Name: Winter Lentil Vegetable Soup
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters shredded cabbage; 794 grams whole peeled tomatoes, chopped; 3 carrots, chopped; 1 stalk celery, chopped; 473 milliliters chicken broth; 0 teaspoons curry powder; 1 teaspoons dried basil; 118 milliliters red or green lentils; 1 teaspoons dried thyme; 1 clove garlic, crushed; 1 teaspoons ground black pepper; 237 milliliters chopped onion; 1 teaspoon salt; 0 teaspoons white sugar

Winter Lentil Vegetable Soup might be a good recipe to expand your soup recipe box. One serving contains 132 calories, 7g of protein, and 1g of fat. This gluten free, dairy free, and vegetarian recipe serves 6. If you have green lentils, ground pepper, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Lentils

Water

Equipment you will use

Dutch Oven

Drain and rinse lentils; return them to the pot.

Ingredients you will need

Lentils

Equipment you will use

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.

Ingredients you will need

Chicken Broth