Winter Lentil and Vegetable Soup

By The Canadian Living Test Kitchen

273 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per each of 6 servings: about	-
cal	144144 cal
pro	7 g7g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	24 g24g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	547 mg547mg sodium
% RDI:	-
calcium	33 calcium
iron	1717 iron
vit A	3333 vit A
vit C	1717 vit C
folate	4848 folate

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This hearty winter soup (from our "Mealtimes Made Easy" story in the December 2004 issue of Canadian Living Magazine) is brimming with vegetables. Make it ahead for the family to enjoy on a night when your schedule is particularly hectic.

Ingredients

1 tbsp canola oil 1 1tbsp tbspcanola oil
1 onion , chopped1 1oniononions, chopped
2 minced cloves of garlic 2 2minced cloves of garlic
1 celery stalk , sliced1 1celery stalkcelery stalks, sliced
1 potato , peeled & cubed1 1potatopotatoes, peeled & cubed
1 tsp dried Italian herb seasoning 1 1tsp tspdried Italian herb seasoning
1/4 tsp each of salt and pepper 1/4 1/4tsp tspeach of salt and pepper
4 cups vegetable stock 4 4cups cupsvegetable stock
1/2 cup green lentils 1/2 1/2cup cupgreen lentils
1 carrot , thinly sliced1 1carrotcarrots, thinly sliced
1/2 cup frozen peas 1/2 1/2cup cupfrozen peas
1/2 cup frozen corn kernels 1/2 1/2cup cupfrozen corn kernels
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1-1/2 tsp lemon juice 1-1/2 1-1/2tsp tsplemon juice
1/2 1/2cup cupshredded Cheddar cheese or Parmesan cheese, grated (cheese is optional)
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

In large saucepan, heat oil over medium heat; fry onion, garlic, celery, potato, herb seasoning, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock and green lentils; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Using potato masher, mash soup until slightly thickened but still chunky. Add carrot, peas, corn and tomato paste; simmer, covered, until carrots are tender, about 10 minutes. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat to serve.)

Ladle into bowls; garnish with Cheddar cheese (if using) and parsley.

Source : Canadian Living Magazine: December 2004