Spring Lentil Soup

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Photo by Wendell Webber
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 471 calories
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 67 mg
    • Sodium 205 mg
    • Protein 46 mg
    • Carbohydrate 51 g
    • Fiber 15 g
    • Iron 7 mg
    • Calcium 90 mg
  • March 2002

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 small onion, thinly sliced
  3. Check 1 garlic clove, minced
  4. Check 4 carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups)
  5. Check 6 boiled baby red potatoes, quartered
  6. Check 1cup green or brown lentils
  7. Check 1/4pound green beans, cut into 1-inch pieces (1 cup)
  8. Check 1/2 cooked pork tenderloin, cut into 1/2-inch pieces
  9. Check 6cups chicken stock
  10. Check 3 plum tomatoes, cut into 1/2-inch pieces

Directions

4

  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. 
  2. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes.
  3. Add the tomatoes and simmer 5 more minutes.