Lentil Soup with Vegetables - Kraft Recipes Top
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Lentil Soup with Vegetables

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  • 1. Cut onions, carrots and celery into 1 inch pieces. In a large pot, heat the oil over moderetaly high heat. Add onions, garlic, carrots and celery. Cook, stirring occasionaly, until lightly browned, about 5 minutes.
  • 2. Add the lentils, water, rosemary, salt, red-pepper flakes, and black pepper. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 40 minutes.
  • 3. Meanwhile if using a fresh bell pepper, roast it over an open flame or broil, turning with tongs, until charred all over, about 10 minutes. When the pepper is cool enough to handle, pull off the skin. Remove the stem, seeds and ribs. Cut the pepper into 1 inch pieces. If using a bottled roasted pepper, cut into 1 inch pieces. Add the roasted pepper to the soup.
  • 4. Tear escarole into 2-inch pieces. Stir the escarole into the soup and simmer until wilted, 3 to 4 minutes.

Special Equipment Needed


If you like to sip wine with your meals, I recommend a full-bodied but easy going white wine such as pinot blanc. You can also substitute some of the salt for a chicken flavored bouillon.

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