Heartwarming Lentil and Vegetable Medley Soup
This nourishing Heartwarming Lentil and Vegetable Medley Soup is a delightful blend of earthy French green lentils and vibrant vegetables, simmered to perfection in a rich, savory broth. Inspired by the culinary wisdom of Barefoot Contessa, this hearty soup delivers a comforting warmth with each bowl, making it an ideal dish for cozy gatherings or a rejuvenating weeknight meal. With its low cholesterol profile, it’s packed with fiber and nutrients, ensuring that every spoonful is as healthy as it is delicious. Serve it steaming hot and finish with a drizzle of quality olive oil and a sprinkle of freshly grated Parmesan for an extra touch of flavor.
N/A
Servings
240
Calories
15
Ingredients
Ingredients
French green lentils
1 lb (Rinsed and soaked in boiling water)
Yellow onions
4 cups (Chopped (about 3 large onions))
Leeks, white part only
4 cups (Chopped (about 2 leeks))
Garlic
1 tablespoon (Minced (about 3 cloves))
Olive oil
1/4 cup (Plus additional for drizzling)
Kosher salt
1 tablespoon (To taste)
Black pepper
1 1/2 teaspoons (Freshly ground)
Fresh thyme leaves
1 tablespoon (Minced (or 1 teaspoon dried))
Ground cumin
1 teaspoon
Celery
3 cups (Medium diced (about 8 stalks))
Carrots
3 cups (Medium diced (about 4 to 6 carrots))
Chicken stock
3 quarts
Tomato paste
1/4 cup
Red wine or red wine vinegar
2 tablespoons
Freshly grated Parmesan cheese
To taste (For serving)
Instructions
1
In a large bowl, cover the lentils with boiling water and let them soak for 15 minutes. Drain and set aside.
2
In a large stockpot, heat the olive oil over medium heat. Add the chopped onions, leeks, and minced garlic. Sauté for about 20 minutes, stirring occasionally, until the onions and leeks are translucent and tender.
3
Stir in the kosher salt, black pepper, fresh thyme, and ground cumin, allowing the spices to release their flavors.
4
Add the diced celery and carrots to the pot, cooking for an additional 10 minutes until they begin to soften.
5
Pour in the chicken stock and add the drained lentils and tomato paste. Stir well to combine. Cover the pot and bring the mixture to a boil.
6
Once boiling, reduce the heat to a gentle simmer and leave it uncovered for about 1 hour, or until the lentils are completely cooked and tender. Stir occasionally.
7
Before serving, taste and adjust the seasoning as necessary. Stir in the red wine or red wine vinegar.
8
Ladle the soup into bowls, then drizzle with a little olive oil and sprinkle generously with freshly grated Parmesan cheese before serving.
Nutrition Information
8g
Fat
36g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heartwarming Lentil and Vegetable Medley Soup?
It is a nourishing blend of earthy French green lentils and vibrant vegetables simmered in a savory broth, inspired by Barefoot Contessa.
Which type of lentils are used in this recipe?
The recipe calls for 1 lb of French green lentils.
Do I need to soak the lentils before cooking?
Yes, cover the lentils with boiling water and let them soak for 15 minutes, then drain before using.
What is the first step in cooking the vegetables?
Heat olive oil in a stockpot and sauté chopped onions, leeks, and minced garlic for about 20 minutes.
How many onions are required?
You will need 4 cups of chopped yellow onions, which is approximately 3 large onions.
Which part of the leeks should be used?
Only the white parts of the leeks should be used for this soup.
How much garlic is needed?
The recipe requires 1 tablespoon of minced garlic, which is about 3 cloves.
What spices provide the flavor for this soup?
The soup is seasoned with kosher salt, black pepper, fresh thyme, and ground cumin.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1 tablespoon of fresh thyme with 1 teaspoon of dried thyme.
How many carrots and celery stalks are needed?
You need about 8 stalks of celery and 4 to 6 carrots to make 3 cups of diced vegetables each.
How long do the celery and carrots sauté?
Sauté them for 10 minutes until they begin to soften before adding the liquid.
What is the base liquid for this recipe?
The recipe uses 3 quarts of chicken stock.
When do I add the tomato paste?
Add 1/4 cup of tomato paste when you pour in the chicken stock and add the lentils.
How long does the soup need to simmer?
Once it reaches a boil, reduce heat and simmer uncovered for about 1 hour until lentils are tender.
Should the pot be covered while simmering?
No, the instructions specify to leave the pot uncovered while simmering the lentils.
What is the final ingredient added to the pot?
Before serving, stir in 2 tablespoons of red wine or red wine vinegar.
How is the soup garnished?
Ladle the soup into bowls, drizzle with olive oil, and sprinkle with freshly grated Parmesan cheese.
How many calories are in a serving?
Each serving contains approximately 240 calories.
What is the fat content per serving?
There are 8g of fat per serving.
How much protein does this soup provide?
This soup provides 10g of protein per serving.
What is the carbohydrate count?
Each serving contains 36g of carbohydrates.
Is this soup healthy?
Yes, it is high in fiber and nutrients with a low cholesterol profile.
Can I make this soup vegan?
Yes, you can make it vegan by using vegetable stock instead of chicken stock and omitting the Parmesan cheese.
How many ingredients are in this recipe?
There are 15 ingredients in total.
What type of vinegar can be used?
You can use red wine vinegar as an alternative to red wine.
What should the texture of the lentils be when finished?
The lentils should be completely cooked and tender.
Is this recipe good for meal prep?
Yes, it is tagged as a meal prep friendly and easy recipe.
How much olive oil is used for the base?
The base requires 1/4 cup of olive oil for sautéing.
Is this soup a comfort food?
Yes, it is specifically described and tagged as a hearty comfort food.
What is the total preparation and cook time?
Preparation and cooking takes approximately 1 hour and 45 minutes plus soaking time.