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Vegetarian Lentil Soup

February 18^th 2013

Contributed by:

Tamar Genger MA, RD

2 comments | Leave Comment

(1 review)

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Recipe

Vegetarian Lentil Soup

You can make this with any lentils, but I prefer the Puy French Green Lentils, they retain their shape more and have a nice flavor. If you don't like stuff in your soup, you can try pureeing this for a thick creamy consistency my children preferred.

Times

Prep Time : 10 min
Cook Time : 30 min
Ready Time : 40 min

Servings

Ingredients

1 tablespoon olive oil
2 leeks, chopped fine
1 large carrot, diced
1 tablespoon fresh thyme leaves
2 garlic cloves
1 cup Puy lentils, rinsed
5-6 cups vegetable stock or water mixed with bouillion of choice
1/2 cup chopped parsley
1/2 bunch lacinato kale or any leafy green, chopped
salt and pepper to taste
Parmesan cheese (optional)

Directions

Heat the olive oil in a medium to large pot over medium heat. When hot, add the leeks, carrot and thyme. Stir and cook for 5 -7 minutes. Then add the garlic and cook another minute.

Add the lentils and the stock and adjust flavorings to taste with salt and pepper. Bring to a boil and then reduce the heat and simmer for 30 minutes or until the lentils are tender and the water is reduced to your desired consistency. Stir occasionally. Add the parsley and spinach and stir just until wilted. Transfer to bowl and sprinkle with Parmesan cheese if desired.

Nutrients

Servings Per Recipe: 4

Amount Per Serving

Calories: 240
Total Fat: 4g
Sodium: 400-800mg
Total Carbs: 41g
Dietary Fiber: 9g
Protein: 20g

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About Tamar Genger MA, RD

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

comments

2 Responses to Vegetarian Lentil Soup

says: Hindy Garfinkel

I do something very similar. I should share my recipe soon. I love hearty lentil soups.

Reply
says: Regina

Thank you for sharing this wonderful recipe. It’s been cold in Northern California, and coming across your soup was wonderful. So simple to make, and yet, so delicious; perfect for this cold season. My daughter said, this could be a restaurant soup. Yum!

Keep those wonderful recipes coming.
Best wishes,
Reggie

Reply

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Dairy, Pareve , Soups , Shabbat , American, French , Cooking for a Crowd, Dinner Tonight, Quick (under 30 minutes) , Comfort Food, Gluten Free, Kid Friendly , Beans ,

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Vegetarian Lentil Soup

February 18^th 2013, by Tamar Genger MA, RD

Ready Time: 30

Serving : 4

Ingredients

1 tablespoon olive oil
2 leeks, chopped fine
1 large carrot, diced
1 tablespoon fresh thyme leaves
2 garlic cloves
1 cup Puy lentils, rinsed
5-6 cups vegetable stock or water mixed with bouillion of choice
1/2 cup chopped parsley
1/2 bunch lacinato kale or any leafy green, chopped
salt and pepper to taste
Parmesan cheese (optional)

Directions

Heat the olive oil in a medium to large pot over medium heat. When hot, add the leeks, carrot and thyme. Stir and cook for 5 -7 minutes. Then add the garlic and cook another minute. Add the lentils and the stock and adjust flavorings to taste with salt and pepper. Bring to a boil and then reduce the heat and simmer for 30 minutes or until the lentils are tender and the water is reduced to your desired consistency. Stir occasionally. Add the parsley and spinach and stir just until wilted. Transfer to bowl and sprinkle with Parmesan cheese if desired.

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