Taste of Home
Spicy Veggie & Lentil Soup
TOTAL TIME: Prep: 15 min. Cook: 6-1/2 hours
YIELD: 8 servings (2 quarts).
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
Ingredients
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2 cups halved fresh green beans
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2 cups fresh cauliflowerets
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1 cup dried lentils, rinsed and drained
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1 cup fresh baby carrots, halved diagonally
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1 medium onion, chopped
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1 jalapeno pepper, seeded and finely chopped
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2 garlic cloves, minced
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4 cups beef or vegetable stock
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2 bay leaves
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2 teaspoons smoked paprika
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1 teaspoon dried oregano
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1/4 teaspoon pepper
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1 teaspoon salt
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1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained
Directions
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1.
In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
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2.
Discard bay leaves. Stir in salt and 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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