Lentil Vegetable Soup
Lorenza Ávila
Quick and easy, this lentil vegetable soup is so comforting we’re sure it will be on your regular rotation. Lentils, carrots, celery, leek, tomato purée, and onion come together in a hearty soup topped with Parmesan cheese that is perfect for cold winter days.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/2 kilos lentils
  • 4 cups onion, chopped
  • 4 cups leek, chopped
  • 1 tablespoon garlic
  • 1 tablespoon salt
  • 1 1/2 teaspoons pepper
  • 1 tablespoon fresh thyme
  • 1 teaspoon cumin powder
  • 3 cups celery
  • 1/4 cups tomato purée
  • 5 1/2 liters chicken broth
  • 3 cups carrot, peeled and chopped
Preparation
1h 30 mins
0 mins
Low
  • In a large pot with water, cook lentils. Let simmer for 15 minutes. Remove from heat and drain.
  • In another large pot over medium heat, sweat onion, leek, and garlic with a bit of olive oil. Season with salt, pepper, thyme, and cumin. Cook for 20 minutes or until vegetables are tender and translucent.
  • Add carrots and celery and cook for 10 more minutes.
  • Add chicken broth, tomato purée, and lentils. Cover pot and bring to a boil. Lower heat and cook for 1 hour until lentils are cooked through.
  • Serve hot accompanied by parmesan powder.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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