All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

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

Nutrition Info

165 calories carbohydrate: 30.5 g cholesterol: : - fat: 3.9 g fiber: 5.6 g protein: 4.3 g saturatedFat: 0.6 g servingSize: - sodium: 162.5 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Place lentils in a pot with water to cover, bring to a boil. Drain, reserving water.
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.
Reduce heat to low, partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

4 cups

Warm, hearty lentil soup, don't forget the bread to soak up the leftover sauce at the bottom of your bowl.