Lentil Vegetable Soup Barefoot Contessa
Warm, hearty, and packed with wholesome ingredients, Barefoot Contessa's Lentil Vegetable Soup is the ultimate comfort food for any season. This satisfying soup combines earthy green lentils, tender potatoes, and an array of fresh vegetables like carrots, celery, and leeks, simmered to perfection in a flavorful blend of vegetable broth, aromatic herbs, and a hint of red wine or vinegar for depth. Easy to prepare in just over an hour, this one-pot wonder is both nutritious and delicious, making it a perfect choice for a cozy weeknight dinner or meal prep. Serve it with crusty bread or a sprinkle of Parmesan for a complete, soul-warming experience. Whether you're craving a healthy vegetarian meal or looking to incorporate more plant-based dishes into your rotation, this Lentil Vegetable Soup is a must-try!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 0.25 cup olive oil
- 2 large yellow onions, diced
- 2 medium leeks, white and light green parts, sliced and rinsed
- 3 cloves garlic, minced
- 4 large carrots, diced
- 3 stalks celery, diced
- 1 pound potatoes, peeled and diced
- 1 pound green lentils, rinsed
- 8 cups low-sodium vegetable broth
- 1 14-ounce can diced tomatoes, with their juice
- 1 teaspoon fresh thyme, chopped
- 0.25 cup fresh parsley, minced
- 1.5 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons red wine or red wine vinegar
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onions and sliced leeks to the pot. Sauté for 5-7 minutes until softened and translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Add the carrots, celery, and potatoes to the pot and sauté for 5 more minutes.
Add the green lentils, vegetable broth, diced tomatoes (with juice), thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to low to simmer.
Cover the pot and let the soup simmer for 45-50 minutes, stirring occasionally, until the lentils and vegetables are tender.
Towards the end of cooking, stir in the parsley and red wine or red wine vinegar for added flavor.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Serve hot with a slice of crusty bread or a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
