Olive Oil Lentil Vegetable Soup
Olive Oil Lentil Vegetable Soup recipe
Yield
8 servingsPrep
10 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
finely chopped |
*
|
| 1 | small |
yellow onion
finely chopped |
|
| 2 | teaspoons |
olive oil
|
|
| 3 | cups |
water
|
|
| 1 | cup |
lentils, green
dry |
|
| 1 | each |
red skinned potatoes
peeled, finely diced |
*
|
| 1 | large |
tomatoes
peeled, diced |
|
| 1 | small |
celery stalks
diced |
*
|
| 1 | small |
carrots
slivered |
|
| ¼ | cup |
parsley leaves
freshly chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
croutons
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
finely chopped |
*
|
| 1 | small |
yellow onion
finely chopped |
|
| 1E+1 | ml |
olive oil
|
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
lentils, green
dry |
|
| 1 | each |
red skinned potatoes
peeled, finely diced |
*
|
| 1 | large |
tomatoes
peeled, diced |
|
| 1 | small |
celery stalks
diced |
*
|
| 1 | small |
carrots
slivered |
|
| 59 | ml |
parsley leaves
freshly chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
croutons
dry |
*
|
Directions
In a deep soup pot, sauté shallots and onions in heated oil.
Add water and lentils and bring to a boil.
Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid.
Cook lentils until barely tender.
Add all other vegetables and seasonings.
Continue cooking at least 20 minutes longer.
Fork-mash or purée mixture.
Serve warm, garnished with croutons or chives.
