Veggie Lentil Soup

Veggie Lentil Soup

  Ready in : 45 mins

If you want to add more gluten free recipes to your recipe box, Veggie Lentil Soup might be a recipe you should try. For 94 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 144 calories, 9g of protein, and 2g of fat each. 1 person found this recipe to be flavorful and satisfying. It works well as an inexpensive hor d'oeuvre. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up tomatoes, vegetable stock, bay leaf, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 70%, this dish is solid. If you like this recipe, you might also like recipes such as Lentil and Veggie Soup, Lentil Veggie Soup with Collards, and Southwest Veggie-Lentil Soup.

Ingredients

lentils

lentils

0.75 cup

vegetable stock

vegetable stock

2.5 cups

water

water

1 cup

wine

wine

0.25 cup

tomatoes

tomatoes

1 pound

carrot

carrot

1

celery stalk

celery stalk

1

garlic clove

garlic clove

1

onion

onion

1

basil or

basil or

2 teaspoons

bay leaf

bay leaf

1

parmesan

parmesan

6 tablespoons

Cooking in Steps

  1. 1
    Combine all ingredients in a large pot. Bring to a boil then reduce the heat to low and allow to simmer for 20-25 minutes. Stir occasionally. Fish out the bay leaf, add in cheese and serve.

    bay leaves

    bay leaves

    cheese

    cheese

    fish

    fish

    pot
    pot