Name: Lentil Soup (Italian Vegetable)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Cuisine: italian
Ingredients: 2 Tbsp olive oil; 1 1/2 cups diced carrots ((3 medium)); 1 1/2 cups diced yellow onions ((1 medium)); 1 1/2 Tbsp minced garlic ((4 cloves)); 4 (14.5 oz) cans vegetable broth; 2 (14.5 oz) cans diced tomatoes; 1 1/4 cups dried brown lentils (, rinsed and picked over); 1 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp dried thyme; Salt and freshly ground black pepper; 1 1/2 cups diced zucchini ((1 medium)); 2 cups packed chopped kale or spinach; 1 Tbsp fresh lemon juice; Parmesan cheese (, for serving (optional))

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Lentil Soup (Italian Vegetable)

Nutrition Facts

Per serving · recipe makes 6 · 1h 10m total

Servings

Calories

13% of a 2,000 cal day

260KCAL

Protein

13g26% DV

% DAILY VALUE

Total Fat6g

Saturated1g

Unsaturated5g

—

Total Carbs41g

15%

Fiber9g

33%

Total Sugars10g

—

incl. Added Sugars0g

Starch21g

—

Sodium1208mg

53%

% Daily Value is based on a 2,000 calorie day.

A hearty Italian vegetable and lentil soup with fresh zucchini and spinach. Protein-rich, comforting, and full of Mediterranean herbs. A filling bowl any day.

Ingredients

6 SERVINGS

2 tbspolive oil
1½ cupsdiced carrots — 3
1½ cupsdiced yellow onions — 1
1½ tbspminced garlic — 4
58 ozvegetable broth — canned, 4
2diced tomatoes — canned, 14½ oz
1¼ cupsdried brown lentils — picked over, rinsed
1½ tspdried basil
½ tspdried oregano
½ tspdried thyme
Salt and freshly ground black pepper
1½ cupsdiced zucchini — 1
2 cupschopped kale — packed, or spinach
1 tbspfresh lemon juice
Parmesan cheese — optional

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Method

1h 10m total

Read the method on Cooking ClassyJaclyn’s original page

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mainitaliansoupgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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