thepioneerwoman4.4
Lentil Soup
Ree Drummond's lentil soup recipe is made with brown lentils, carrots, celery, onion, herbs, and spices. An easy vegetarian and vegan soup that's pure comfort!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
- ●blender
📝 Preparation Steps
1
In a large Dutch oven, heat the oil over medium heat. Stir in the carrots, garlic, celery, and onion and cook, stirring frequently, until the vegetables are soft and lightly golden, 5 to ⏱️ 7 minutes.
carrots, chopped3
2
Stir in the tomato paste, thyme, cumin, paprika, salt, and pepper. Cook, stirring, until the tomato paste darkens in color, 2 to ⏱️ 3 minutes. Stir in the vegetable broth and lentils and bring to a boil. Cover, reduce the heat to medium-low, and cook until the lentils are tender, 35 to ⏱️ 40 minutes.
3
Remove about 3 cups of the soup and place in a blender. Remove the center part of the blender lid and cover with a towel to allow steam to escape. Blend until almost smooth and then return it to the pot. Alternatively, use an immersion blender to puree the soup to the desired consistency.
4
Stir in the parsley and vinegar. Serve sprinkled with more parsley.
Nutrition Facts
calories
256 Calories
fat Content
3 g
fiber Content
8 g
sugar Content
4 g
sodium Content
350 mg
protein Content
16 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
36 g
saturated Fat Content
0 g
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