Inspired by my mother's lentil soup growing up. This old fashioned lentil soup is super yummy and also filling. Perfect for a fall or winter night, this soup may just be added to your monthly meal rotation!
164 kcal
Protein 6 g
Servings: servings
Ingredients
- 1 Onion, chopped medium-sized onion, or about 1¼ cup
- 2 Garlic cloves, minced
- 1 Carrot, large, chopped
- 2 Celery ribs, chopped
- ½ cup Brown lentils, dried, rinsed
- ½ cup Crushed tomatoes
- 6 cups Vegetable Stock
- ½ cup Ditalini pasta, cooked al dente
- 3 tbsp Olive oil
- 2 Bay leaves, dried
- 1½ tsp Paprika powder, smoked
- ¼ tsp Red pepper flakes
- ½ tsp Salt, kosher
Instructions
- Add 3 tbsp of olive oil to a heavy-bottomed pot and turn to medium heat. When oil is hot, add onions, carrots, and celery and cook for 10-15 minutes or until translucent. Add garlic and red pepper flakes, and cook for an additional 3-5 minutes.
- Add vegetable stock, lentils, crushed tomatoes, bay leaves, paprika, and salt. Bring to a boil. Reduce to a low simmer, cover loosely, and cook for 30 minutes.
- Remove bay leaves and pulse soup for 3-5 seconds using a stick blender. Simmer for an additional 20 minutes.
- Mix in al dente pasta, and cook for additional 1-2 minutes or until desired tenderness.
- Serve with a fresh parsley sprig garnish.
Nutrition Facts
Old Fashioned Lentil Soup
Serving Size
1 sixth
Amount per Serving
Calories
164
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
258
mg
11
%
Potassium
329
mg
9
%
Carbohydrates
19
g
6
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
2081
IU
42
%
Vitamin C
5
mg
6
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
2081
IU
42
%
Vitamin C
5
mg
6
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
