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Warm, hearty lentil soup, don’t forget the bread to soak up the leftover sauce at the bottom of your bowl.
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
Directions
Step 1
Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
Step 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.
Step 3
Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium163mg | 7% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber6g | 20% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C46mg | 231% |
| Calcium82mg | 6% |
| Iron3mg | 14% |
| Potassium871mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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