Lentil Vegetable Soup


Today’s lentil vegetable soup becomes tomorrow’s Spinach Lentil Salad with Roasted Tomatoes and Goat Cheese. Click here for the recipe!

Makes: 12 servings

Time: 1 hour for stovetop method or 4-8 hours slow cooker method

Ingredients:

  • 1 lb French Green Lentils
  • 1/4 cup olive oil for drizzling pan, plus extra for drizzling on soup 
  • 1 1/2 cups chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery 
  • 3-4 cloves minced garlic
  • 1 tablespoon fresh thyme leaves, stripped of stems or 1 teaspoon dried
  • 1 teaspoon dried herbs de provence
  • 2 tablespoons tomato paste
  • 3-4 teaspoons kosher or sea salt
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon tomato paste
  • 1 14 ounce can fire roasted diced tomatoes
  • 1/3 cup red wine
  • 10-12 cups vegetable broth
  • 1 slice of Parmesan rind, optional
  • 1-2 tablespoons red wine vinegar, optional
  • 1/2 cup fresh grated Parmesan, optional 

Directions:

Stovetop Directions:

  1. Sauté onions, carrots, and celery until tender. Add garlic and sauté a minute. Add herbs, half of the salt and pepper and stir. Add the tomato paste, stir, then add the wine, and cook until wine reduces slightly. 
  2. Add  the drained lentils, canned tomatoes, remaining salt and pepper and stir to combine well. Add 8 cups of the broth (and parmesan wedge, if using) bring to a boil, then lower heat slightly and simmer uncovered for approximately 45 minutes to an hour. Add the remaining broth of the mixture appears too thick. 
  3. Taste to adjust seasonings, add a splash of red wine vinegar to lift the flavor even more, if desired. Serve drizzled with olive oil as sprinkled with Parmesan, if using.

For Slow Cooker Method:

  1. Sauté onions, carrots, and celery until tender. Add garlic and sauté a minute. Add herbs, half of the salt and pepper and stir. Add the wine, stir and cook until wine reduces slightly. 
  2. Pour into a large slow cooker add the drained lentils, canned tomatoes, remaining salt and pepper,  8 cups of the broth (and parmesan wedge, if using, and cook on high 3-4 hours or on low for 6-8 hours until lentils are tender but still have texture. Add additional broth if desired to thin out soup if it is too thick. 
  3. Taste to adjust seasonings, add a splash of red wine vinegar to lift the flavor even more if desired. Serve drizzled with olive oil as sprinkled with Parmesan, if using.

Enjoy this recipe or have questions? Feel free to leave a comment!

Click here to register on our Home Page for our free newsletter featuring the latest recipes, tips, articles, info on my free live monthly cooking demos, and exclusive member access to all recipes on Torte and Eat!

Leave a Reply

Your email address will not be published.