Vegetable Lentil Soup
A hearty and flavorful vegetable lentil soup packed with tender vegetables, tomatoes, and greens, perfect for cozy lunches or nourishing dinners for any health-conscious eater.
Ingredients
Instructions
- Dice carrots, celery, and onions.
- Cut potatoes into 1/2-inch pieces.
- Mince garlic.
- In a 5-quart Dutch oven over medium-high heat, heat the olive oil and cook the vegetables until tender.
- Add the minced garlic and cook until browned.
- Stir in the stewed tomatoes, lentils, chicken broth, potatoes, and water.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 50 minutes.
- Thinly slice the escarole.
- Just before serving, stir the escarole into the soup.
- Cook until the escarole is wilted.
Nutrition & Diet Analysis (per serving)
541
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).