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Lentil Soup with Goat Cheese and Arugula

Lentil Soup with Goat Cheese and Arugula

Cost $15, save $20

Source: Recommended by CookPal

  • 75 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • 2 tablespoons olive oil
    • 🧅 1 large yellow onion, chopped
    • 🧄 1 tablespoon minced garlic
    • 🥕 4 large carrots, sliced
    • 3 stalks celery, diced
    • 4 cups vegetable broth
    • 💧 3 cups water
    • 🍷 1 cup white wine
    • 🍅 1 (28 ounce) can crushed tomatoes
    • 1 ½ cups dry lentils
    • 1 ½ teaspoons paprika
    • 3 bay leaves
    • 🍯 1 tablespoon honey
    • 🧂 1 teaspoon salt
    • 1 teaspoon black pepper

  • Toppings

    • 2 cups baby arugula
    • ½ cup goat cheese

STEPS

1

Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, about 5 to 7 minutes. Add carrots and celery to the stockpot and continue cooking until soft, about 10 minutes.

2

Pour vegetable broth, water, and white wine over the mixture. Stir in crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring occasionally, until lentils are soft, about 1 hour.

3

Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.

NUTRIENTS

Per 1 serving

🔥

295

Calories

  • 14
    Protein
  • 38
    Carbs
  • 9
    Fats

💡 For added flavor, sauté the vegetables longer for better caramelization.Serve with crusty bread for a complete meal.This soup freezes well for up to 3 months; just thaw and reheat before serving.