Lentil Vegetable Soup
Red cabbage, diced tomatoes, and lentils star in this delicious and nutrition-packed soup. Don't forget the splash of balsamic vinegar at the end- it takes it over the top!
Servings: 12
Calories: 126kcal
Ingredients
- 1 onion diced
- 4 cloves garlic minced
- 4 stalks celery diced
- 3 carrots diced
- 1/2 head red cabbage diced
- 28 oz diced tomatoes canned (do not drain)
- 12 oz lentils rinsed
- 1 bay leaf
- 2 tbsp balsamic vinegar
Instructions
- Add onion and celery to bottom of heavy stock pot with enough water to barely cover. Turn heat to medium-high until onions and celery begin to cook and the onions are a bit more translucent.
- Add carrots and garlic, allowing it to cook together a few more minutes. This allows the flavors to meld.
- Add cabbage and stir well, adding more water (not enough to cover the ingredients, but to keep the bottom from sticking).
- Add diced tomatoes WITH the juice. This is part of the secret sauce that makes it delicious.
- Rinse lentils while everything is cooking together. Add lentils and stir.
- Add bay leaf, and enough water to cover.
- Turn heat to high until soup is boiling, then turn down to low. Allow soup to simmer for 30 minutes or until carrots are tender and lentils are cooked through.
- Before dishing, add balsamic vinegar to soup pot and stir well.
- Serve hot. Leftovers keep well for up to 3 days, refrigerated in a covered container.
Nutrition
Serving: 1bowl | Calories: 126kcal | Carbohydrates: 23g | Protein: 8g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 33mg | Potassium: 459mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3010IU | Vitamin C: 23.5mg | Calcium: 46mg | Iron: 2.5mg