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Lentil Soup
Lentil soup is hearty and full of flavor!
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
45
minutes
minutes
Total Time
2
hours
hours
Servings
6
Calories
397
kcal
Author
Karly Campbell
Ingredients
2
tablespoons
butter
1
sweet onion
diced
6
carrots
cut into rounds
4
stalks celery
diced
4
cloves
garlic
minced
8
ounces
fresh green beans
cut in half
8
cups
chicken broth
1
pound
dried brown lentils
14
ounces
fire-roasted diced tomatoes
canned
2
teaspoons
dried oregano
2
teaspoons
dried basil
2
bay leaves
2
tablespoons
lemon juice
salt and pepper
to taste
Instructions
Melt the butter in a large stock pot or dutch oven over medium heat. Add the onion, carrots, and celery to the pot and cook for 5 minutes.
Stir in the garlic and green beans and cook for 1 more minute.
Add the chicken broth, lentils, tomatoes, oregano, basil, and bay leaves to the pot. Bring to a boil.
Reduce to a simmer and partially cover the pot. Cook for 45 minutes or until lentils are tender but still hold their shape.
Remove the bay leaves from the soup. Stir in the lemon juice and season with salt and pepper to taste.
Notes
For a thicker soup, transfer 2 cups of the finished soup to a blender and puree. Add back to the pot and stir well to combine before serving.
Nutrition
Serving:
6
people
|
Calories:
397
kcal
|
Carbohydrates:
65
g
|
Protein:
24
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
1357
mg
|
Potassium:
1414
mg
|
Fiber:
28
g
|
Sugar:
11
g
|
Vitamin A:
11005
IU
|
Vitamin C:
41
mg
|
Calcium:
160
mg
|
Iron:
8
mg