Vegetable Red Lentil Soup

This scrumptious Vegetable Red Lentil Soup, garnished with croutons, comes together in no time at all.

Vegetable Red Lentil Soup
Makes 4 quarts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 (28-ounce) can diced tomatoes
  • 2 (32-ounce) containers vegetable broth
  • 2½ cups red lentils (about 1 pound)
  • Garnish: croutons, flat-leaf parsley
  1. In a Dutch oven, heat olive oil. Add onion, celery, and carrots, and cook for 5 minutes. Add garlic, and cook for 1 minute. Add curry and cumin, and cook for 1 minute.
  2. Add tomatoes, broth, and lentils; bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally, until tender, 30 minutes. Garnish with croutons and parsley, if desired.

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