Skip to main content

Summer Bliss: Save $150 per person, per night in Tucson

 Ends 9/30 (opens in new window)

Vegetable Lentil Soup

1 Hour
8 People
Close-up of a pile of chopped zucchini.


1 cup dry green lentils
2 qt vegetable stock
1 Tbsp unsalted butter
1 cup diced zucchini
1/2 cup diced red bell peppers
1/2 cup chopped leeks
1 tsp cane sugar
2 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 tsp white distilled vinegar
3 Tbsp chopped fresh parsley


  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.


Calories 100
Protein 6g
Sodium 369mg
Carbohydrates 15g
Fat 2g
Fiber 7g
Cholesterol 5mg
Servings 8 (3/4 cup ea.)