Very Veggie Lentil Soup
Servings: 8
Calories: 167 kcal
Author: Abra Pappa
  • 2 tablespoons of extra virgin olive oil
  • 1 large onion diced
  • 4 carrots diced
  • 4 stalks of celery diced
  • 4 cloves of garlic chopped
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 8 ounces of sliced cremini mushrooms
  • 1 cup of dried lentils, I used small green lentils
  • 1/4 cup of marsala wine
  • 6 cups of veggie stock
  • sea salt and pepper to taste
  1. Rinse lentils and sort through to be sure there are no little stones or sediment. Set aside.
  2. In a large soup pot over medium heat sauté onion, carrot, celery, fresh thyme, bay leaves, and garlic in olive oil for 8 minutes stirring frequently.
  3. Add mushrooms to the pot, sauté for an additional 2 minutes. Add marsala wine (a good glug, I used about 1/4 cup) Stir well, scraping any browned bits from the bottom of the pan. Continue cooking until wine has almost completely evaporated (this should take a few minutes.
  4. Add lentils and 6 cups of stock. Bring to a boil. Reduce heat and slow simmer for 45 minutes – 1 hour or until lentils are tender.
  5. Remove thyme sprigs and bay leaves.
  6. Ladle into bowls and top with fresh chopped herbs (optional but delicious! I top with chives and dill)
Nutrition Facts
Very Veggie Lentil Soup
Amount Per Serving
Calories 167 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 747mg32%
Potassium 538mg15%
Carbohydrates 24g8%
Fiber 9g38%
Sugar 5g6%
Protein 7g14%
Vitamin A 5590IU112%
Vitamin C 5.2mg6%
Calcium 52mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.