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Spicy Veggie & Lentil Soup

I enjoy this recipe because it’s meatless, inexpensive and simply delicious! You can substitute any vegetables you like—it’s all a matter of preference. Serve warm pita bread on the side. —Geraldine Hennessey, Glendale, New York
  • Total Time
    Prep: 15 min. Cook: 6-1/2 hours
  • Makes
    8 servings (2 quarts)

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.
Nutrition 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.

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Reviews

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Average Rating:
  • BobbysChicagoBAbe
    Mar 19, 2020

    -It's okay. Weird looking dark soup, not appetizing to look at. Needs some UMF.

  • galeforcewinds
    Nov 17, 2017

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