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Lentil Soup with Wine Braised Shallots
This hearty vegetarian soup is the perfect comfort on a cool night. It's sure to please both vegetarians and meat eaters alike
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Course:
Soup
Cuisine:
Italian
Prep Time:
10
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Servings:
8
Author:
Samantha Rowland
Ingredients
1
onion
-
diced
3
carrots
-
chopped into bite-size pieces
3
ribs celery
-
chopped
1
parsnip
-
peeled and chopped
1
red bell peppers
-
chopped
5
cups
water
1 1/2
cups
organic vegetable stock
1 28
oz.
can crushed tomatoes
1/2
cup
red wine
2
tsp.
sherry vinegar
3
bay leaf
1
tsp
dried thyme
1/2
tsp.
rosemary
1 1/2
tsp.
sea salt
1/2
tsp.
ground black pepper
1 1/2
cup
lentils
-
brown lentils
Instructions
In a large soup pot, spray with nonstick coconut oil and add onions and celery. Allow to cook 2-3 minutes over medium heat.
Add carrots, red pepper, and parsnips. Cook 5 minutes.
Add organic vegetable stock and cook 5 minutes.
Add remaining ingredients and stir until everything is thoroughly combined. Cover.
Allow mixture to come up to a gentle boil, then drop down to medium low heat. Allow to cook 30 minutes or until lentils are tender.
Allow to cool for a few minutes before serving.
Serve with wine braised shallots and homemade flax almond crackers.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
198
Carbohydrates
35
g
Fiber
14
g
Sugar
7
g
Protein
11
g
Where does nutrition info come from?
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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