Lentil Vegetable Soup

Lentil Vegetable Soup

SERVINGS

4

PREP TIME

10 Min

COOK TIME

30 Min

This simple lentil soup recipe delivers big flavor without a lot of work, thanks to ingredients like tomato paste, cumin and smoked paprika, which simmer together for just half an hour. It’s a meatless meal in a bowl, perfect for a weeknight or for packing as a workday lunch. Our Sliced Carrots add sweet flavor and appetizing color in every bite.
FEATURED PRODUCTS
Green Giant® Sliced Carrots

Green Giant® Sliced Carrots
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Lentil Vegetable Soup

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Green Giant product(s) used: Green Giant® Sliced Carrots

Lists of ingredients:

  • 1 Tablespoon olive oil

    ½ cup chopped yellow onion

    1 cup chopped celery

    2 teaspoons minced garlic

    1 cup green or brown lentils

    4 cups vegetable broth

    1 Tablespoon tomato paste

    2 dried bay leaves

    1 teaspoon cumin

    1 teaspoon smoked paprika

    1 can (15 ounces) Green Giant® Sliced Carrots, drained

STEPS

1 Heat oil over medium in a large pot or dutch oven. Add onion and celery. Sauté for 5 minutes, stirring regularly. Add garlic and sauté 1 minute longer.
2 Add lentils, broth, tomato paste, bay leaves, cumin and paprika. Bring to a boil then reduce heat to medium-low. Cook uncovered for 20-25 minutes, until lentils are tender.
3 Remove and discard bay leaves. Stir in carrots and season with salt and pepper to taste. Simmer for 1 minute, until carrots are heated through.

TIPS & TRICKS

We call for either green or brown lentils in this recipe. Both varieties taste delicious. Green lentils tend to break down a bit more while brown lentils hold their shape and firm texture. If you like a creamier soup, use green lentils and if you prefer a heartier texture, go for the brown ones.

For an even more flavorful vegetable lentil soup, you can stir in a can Green Giant® Mushroom Pieces & Stems along with the carrots.

What to eat with lentil vegetable soup: Serve this soup with a green salad and slices of warm crusty bread. For a more substantial meal, pair it with grilled cheese and tomato sandwiches or tuna melts.

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Green Giant product(s) used: Green Giant® Sliced Carrots

  • 1 Tablespoon olive oil

    ½ cup chopped yellow onion

    1 cup chopped celery

    2 teaspoons minced garlic

    1 cup green or brown lentils

    4 cups vegetable broth

    1 Tablespoon tomato paste

    2 dried bay leaves

    1 teaspoon cumin

    1 teaspoon smoked paprika

    1 can (15 ounces) Green Giant® Sliced Carrots, drained

1 Heat oil over medium in a large pot or dutch oven. Add onion and celery. Sauté for 5 minutes, stirring regularly. Add garlic and sauté 1 minute longer.
2 Add lentils, broth, tomato paste, bay leaves, cumin and paprika. Bring to a boil then reduce heat to medium-low. Cook uncovered for 20-25 minutes, until lentils are tender.
3 Remove and discard bay leaves. Stir in carrots and season with salt and pepper to taste. Simmer for 1 minute, until carrots are heated through.

Tips & Tricks

We call for either green or brown lentils in this recipe. Both varieties taste delicious. Green lentils tend to break down a bit more while brown lentils hold their shape and firm texture. If you like a creamier soup, use green lentils and if you prefer a heartier texture, go for the brown ones.

For an even more flavorful vegetable lentil soup, you can stir in a can Green Giant® Mushroom Pieces & Stems along with the carrots.

What to eat with lentil vegetable soup: Serve this soup with a green salad and slices of warm crusty bread. For a more substantial meal, pair it with grilled cheese and tomato sandwiches or tuna melts.

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