Tuesday, 19 January 2016

Lentil and Vegetable Soup

I love soup when it is cold outside.  I love all the flavours cooked together to make me happy.  This is a really simple and delicious recipe.

Lentil and Vegetable Soup

4 servings
Preparation 20 min 
Cooking 25 min
180 calories per serving 


7 tbspgreen-brown lentils (dried) 70 g
1leeks, thinly sliced 300 g
1 clovegarlic, minced or pressed 
1tomatoes, coarsely chopped 120 g
1 stalkcelery, cut into very small dices 70 g
1carrots, cut into very small dices100 g
2/3 cupbroccoli, cut into small florets80 g
5 tspolive oil25 mL
4 cupschicken broth, low-sodium1 L
1 pinchsalt [optional]0.1 g
 ground pepper to taste  

Before you start

It is not necessary to soak the lentils in advance.


  1. Rinse and drain the lentils, then set aside.
  2. Prepare the vegetables: finely slice the leek; mince or press the garlic; coarsely chop the tomatoes; chop the celery and carrot into very small dices (about 3 mm); cut the broccoli into small pieces (about 2 cm).
  3. In a pot, sweat the leek and garlic in the olive oil over medium heat about 3-4 min. Add the remaining vegetables, lentils, and broth, then bring to a boil, reduce the heat and simmer uncovered for 25 min or until the lentils are tender.
  4. Adjust the seasoning then serve.


The soup keeps up to 6 days in the refrigerator or up to 3 months in the freezer.

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