Lentil Vegetable Soup







A recipe allowed in a / / diet.

Enjoy vegetable goodies in this warming and healthy soup. Tomatoes, bell peppers, and garlic, oven-baked in olive oil, then blended together. Season this mixture with lemony-tasting sumac, parsley, and hot harissa, and upgrade it with green lentils. Vegetarian satisfaction.

Nutritional Chart

Calories: 386 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 10 g
  • 27 g
  • 30 g

Ingredients Needed for Lentil Vegetable Soup

For the veggie mixture:

3 small tomatoes, wedged
1 medium red bell pepper, chopped
1 small yellow bell pepper, chopped
1 tablespoon olive oil
1 garlic head, halved

For the soup:

1 ounce butter
2 teaspoons of harissa
1 teaspoon sumac
3 teaspoons of olive oil
1 cup vegetable stock
1 cup green lentils
1 tablespoon dried parsley
1 spring onion, chopped (for garnishing)

How to Make Lentil Vegetable Soup

  1. For the veggie mixture:

    Add the tomatoes, bell peppers, olive oil, and garlic to a bowl. Season with salt and pepper and mix using your hands.

  2. Bake for 20 minutes at 350⁰F/175⁰C.
  3. Transfer the cooked veggies to a mixer bowl. See to it that only the garlic cloves are being transferred, without the hard garlic skins. Blend them.
  4. For the soup:

    Transfer the mixture to a cooking pot over low-medium heat. Add the butter, harissa, sumac, and 1 teaspoon of olive oil. Season with salt and pepper.

  5. Start stirring and add the vegetable stock and green lentils in the process. Cover with the lid and simmer for 5 minutes.
  6. Add the dried parsley and stir it in. Remove the bubbling pot from heat.
  7. Serve garnished with chopped spring onion and 1 teaspoon of olive oil.

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