Lentil Soup with Goat Cheese and Arugula Recipe - Allrecipes.com
Lentil Soup with Goat Cheese and Arugula Recipe
  • READY IN hrs

Lentil Soup with Goat Cheese and Arugula

Recipe by  

"Classic lentil soup is freshened up with a garnish of baby arugula and goat cheese!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft, about 10 minutes. Pour vegetable broth, water, and white wine over the mixture. Stir crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper into the mixture; bring to a boil, reduce heat to medium-low, cover the stockpot, and simmer, stirring occasionally, until the lentils are soft, about 1 hour.
  2. Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.
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Reviews More Reviews

Sep 26, 2014

Delicious. I didn't have paprika so I substituted cayenne and it added a bit of a kick. Next time I will add a little more goat cheese though, but I really like goat cheese.

 
Oct 01, 2013

I had made some lentil soup with my own recipe and froze some. My recipe was similar to this but without the arugula and feta. I put my frozen soup in the slow cooker and added the arugula and feta and it made a huge difference! Very good. I will make it this way from now on....Thank you :)

 

2 Ratings

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 11.4 g
  • 45%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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