Vegetable Lentil Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
100
protein 
6 g
sodium 
369 mg
carbohydrates 
15 g
fat 
2 g
fiber  
7 g
cholesterol 
5 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1 cup dry green lentils
2 qt vegetable stock
1 Tbsp unsalted butter
1 cup diced zucchini
½ cup diced red bell peppers
½ cup chopped leeks
1 tsp cane sugar
2 tsp sea salt
½ tsp freshly ground black pepper
¼ tsp white distilled vinegar
3 Tbsp chopped fresh parsley

Instructions 
  1. In a large saucepot over medium heat, cook lentils in vegetable stock for 15 to 20 minutes, or until lentils are soft.
  2. In a large sauté pan over medium heat, sauté vegetables in butter for 5 to 7 minutes until vegetables begin to soften. Add vegetables to lentils and stock and simmer for 10 minutes.
  3. Add sugar, salt, pepper and vinegar to saucepot. Cool soup slightly and transfer to a blender container. Puree mixture until smooth.
  4. Stir in chopped parsley and serve.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.