Lentil and Vegetable Soup

Lentil and Vegetable Soup

I found this recipe in a magazine … it is healthy and delicious!

1 T. olive oil
2/3 c. diced celery
1/3 c. diced carrots
3 T. diced shallots
2 t. minced garlic
2 qt. vegetable stock
1 1/4 c. dry brown lentils
2 t. whole grain mustard
2 t. red wine vinegar
1/2 t. salt
1/4 t. pepper
1/4 c. fresh parsley, chopped (optional)

Heat oil in saucepan over medium heat. Saute celery, onions, carrots, shallots, and garlic until onions are translucent. Add vegetable stock and lentils. Cook uncovered until lentils are just tender but not too soft. Before serving, add mustard, vinegar, salt, and parsley.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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