This is our favorite thing to do on chilly, rainy days, which are common in Vancouver, British Columbia. It combines two of your favorite comfort foods—soup and pasta—in a delightful way! It is served with garlic toast or bread sticks.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
- 2 cups baby arugula
- ½ cup goat cheese
Instructions
- 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.
- Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 11 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 769 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is an amazing lentil soup recipe! I’ve been making lentil soup for over 20 years and thought I’d try something new. The main difference was the 1 cup chardonnay (I simmered the veggies in it for about 5 mins before adding the broth, tomatoes, and water) and the paprika. I also subbed 5 oz baby spinach for the arugula because I had it on hand. I LOVED IT!! A little heat from the paprika, and the broth was very rich. I didn’t even add the goat cheese…maybe tomorrow after it festers overnight. Thank you for sharing this recipe! I will make this again.
Best lentil soup ever. I’ve made lentil soup in all kinds of variations, but this will be promoted to “go-to” status from now on. White wine is everything is this recipe! While I omitted arugula because husband is not a fan and used feta cheese because that’s what I had, I doubt those small tweaks took anything away from the hearty and tasty qualities this soup possesses. Served with crisp hot garlic bread, any foodie will feast on this simple tummy-warming meal as the days and evenings grow cooler.
Delicious
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.
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 🙂