Spicy Veggie & Lentil Soup Recipe

5 1 1
Spicy Veggie & Lentil Soup Recipe
Spicy Veggie & Lentil Soup Recipe photo by Taste of Home
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Spicy Veggie & Lentil Soup Recipe

Read Reviews
5 1 1
Publisher Photo
I enjoy this recipe for the simple fact that it’s meatless, easy on the pocket and simply delicious! You can substitute any vegetable you like—it’s all a matter of preference. Serve bread or a salad on the side. —Geraldine Hennessey, Glendale, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/2 hours

Ingredients

  • 2 cups halved fresh green beans
  • 2 cups fresh cauliflowerets
  • 1 cup dried lentils, rinsed and drained
  • 1 cup fresh baby carrots, halved diagonally
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 4 cups beef or vegetable stock
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained

Directions

In a 4-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
Discard bay leaves. Stir in diced tomatoes; cook, covered, 30 minutes longer. Yield: 8 servings (2 quarts).
Originally published as Spicy Veggie & Lentil Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p76

Nutritional Facts

1 cup: 146 calories, 1g fat (0 saturated fat), 0 cholesterol, 693mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

  • 2 cups halved fresh green beans
  • 2 cups fresh cauliflowerets
  • 1 cup dried lentils, rinsed and drained
  • 1 cup fresh baby carrots, halved diagonally
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 4 cups beef or vegetable stock
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained
  1. In a 4-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
  2. Discard bay leaves. Stir in diced tomatoes; cook, covered, 30 minutes longer. Yield: 8 servings (2 quarts).
Originally published as Spicy Veggie & Lentil Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p76

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galeforcewinds User ID: 3902414 277882
Reviewed Nov. 17, 2017

"This is so good! Followed the recipe as is. The smoked paprika really makes the soup taste good!"

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