Ina Garten’s Lentil Vegetable Soup(Vegetarianized)

May 09, 2023May 9, 20230 1
Ina Garten's Lentil Vegetable Soup(Vegetarianized)
in Soup

Prep

130 min

Cook

90 min

Ready In

220 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb french green lentil ( or brown )
4 cups yellow onions , diced small
4 cups leeks , white part only , diced small
1/2 cup red bell pepper , diced small ( optional )
1 tablespoon minced garlic
1/4 cup good olive oil , plus additional for drizzling on top
1 tablespoon kosher salt ( if you use regular salt , use less , about 1 1/2 tsp )
1 - 1 1/2 teaspoon freshly ground black pepper ( go easy at first-you can always add more , but you cant ' take it away )
1 tablespoon minced fresh thyme leave ( or 1 teaspoon dried )
1/2 - 1 teaspoon ground cumin ( some like to use curry powder or chili powder for a change )
3 cups small diced celery
3 cups small diced carrots
3 quarts vegetable stock
1/4 cup tomato paste
1 -2 bay leaf
2 tablespoons red wine vinegar ( or red wine )
freshly grated parmesan cheese

Nutrision Information

Servings Per Recipe
8
Calories
338
Sugar
12g
Fat
10g
Inspired by the original recipe from Ina Garten but with a vegetarian twist, this lentil and vegetable soup is the perfect meal for any cold winter evening. Vegetarian and chock-full of vegetables, you can enjoy this soup guilt-free. The resulting broth is rich, with an earthy flavor from the lentils that pairs perfectly with the sweetness of the carrots and the tang of the red wine vinegar. It's an easy-to-make recipe that doesn't skimp on flavor and nutrition.

Instructions

1.Rinse the lentils and place them in a large bowl.
2.Add enough water to cover the lentils and soak for 2 hours.
3.Drain the lentils and rinse them with cool water. Set aside.
4.In a large pot, sauté onions, leeks, red bell peppers, and garlic in olive oil over medium heat until soft and golden, about 10 minutes.
5.Add salt, black pepper, thyme, and cumin to the pot, and stir.
6.Stir in celery and carrots, sauté for 10 minutes, stirring occasionally, until the vegetables soften.
7.Pour in the vegetable stock, tomato paste, and bay leaf. Bring to a boil over high heat.
8.Reduce to a simmer and allow to cook uncovered for an hour, stirring occasionally.
9.Add the lentils and simmer for an additional 20-30 minutes, or until the lentils are tender.
10.Stir in the red wine vinegar or wine. Taste and adjust seasonings as needed.
11.Serve hot with freshly grated Parmesan cheese and a drizzle of olive oil on top.

PROS

Ina Garten’s Lentil Vegetable Soup is hearty, healthy, and delicious.

It’s vegetarian and full of vegetables, lentils, and a flavorful broth.

It makes for a truly satisfying meal that is both filling and nourishing.

CONS

This recipe can be time-consuming as it requires soaking the lentils for 2 hours before cooking.

The soup is also relatively high in sodium due to the vegetable stock and tomato paste used in the recipe.

HEALTH & BENEFITS

Lentils are an excellent source of dietary fiber, protein, and essential nutrients like iron and folate.
They are also low in fat and calories and have been linked with a range of health benefits, including better digestive health and lower risk of heart disease and diabetes.
This soup is high in vitamin A and C, as well as minerals like potassium and magnesium, making it a great choice for overall health and wellness.

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