15-Minute Lentil Soup
Sarah Carey shares an easy soup recipe from Everyday Food and a delicious recipe for escarole salad.
In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.
Loved this! I used lemon juice instead of the vinegar because I had lentil soup at a restaurant that used lemon and I liked the taste.
Nutrition information?
Correction:
My DH now likes it (w/o cornbread). My DD only likes it with cornbread. smh
I enjoyed this soup that I served with cornbread (my DH said that it was OK, and my 5 year old didn't like it). I pre-cooked dried lentils instead of using canned (less sodium). I also tripled the recipe for 3 people.
Just made this for lunch. Also quickly cooked up some dry lentils instead of using canned. Substituted vegetable broth. Added a handful of chopped fresh parsley to my bowl at the end. It was FANTASTIC!
This soup is AMAZING! I wasn't able to find canned lentils, so I bought dried lentils and pre-cooked them before I put them in the soup. It still only took thirty minutes. I really like the red wine vinegar!
I loved this soup! It's the healthiest, quickest, and most nutritious soup I have made! Thank you Martha for yet another delicious recipe!
This was quite tasty. I think the red wine vinegar added a lot to the soup.