Carrabba's Lentil Soup Recipe
Carrabba's lentil soup recipe is full of flavor and easy to make. This hearty soup is perfect for a winter day!
Equipment
- Measuring spoons and cups
- Dutch oven or large pot
Ingredients
- 2 tbsp. olive oil
- 2 cups dry lentils
- 1 pc. onion chopped
- 2 cloves garlic minced
- 2 pcs. carrots chopped
- 1 pc. zucchini
- 1 stalk celery chopped
- 6 cups chicken broth
- 2 cans diced tomatoes 14 ounces, drained
- ½ tsp. basil dried
- ½ tsp. oregano
- Salt and pepper to taste
Instructions
- Heat oil in a Dutch oven or large pot.
- Add onion, garlic, zucchini, carrot, and then celery. Cook until the vegetables are soft and tender.
- Add the lentils, tomatoes, basil, oregano, and chicken broth. Bring to a boil.
- Reduce the heat and cook until the lentils are soft and tender. It should take about 30 minutes, depending on the kind of lentil.
- Season with salt and pepper.
Video
Notes
- Reheating the soup — If you find that your lentil soup has thickened after storing it, thin it out with some water or broth before reheating it.
- Cooking the lentils — We’ve already discussed the different cooking times for different types of lentils, but, regardless, you should still keep a keen eye on them as they simmer. Lentils have a reputation for becoming mushy if they are overcooked.
Nutrition
Nutrition Facts
Carrabba's Lentil Soup Recipe
Amount per Serving
Calories
206
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
4
mg
1
%
Sodium
734
mg
32
%
Potassium
707
mg
20
%
Carbohydrates
35
g
12
%
Fiber
16
g
67
%
Sugar
4
g
4
%
Protein
14
g
28
%
Vitamin A
243
IU
5
%
Vitamin C
12
mg
15
%
Calcium
77
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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