Lentil Soup with Goat Cheese and Arugula

Lentil Soup with Goat Cheese and Arugula Classic lentil soup is freshened up with a garnish of baby arugula and goat cheese!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 15 mins

    TOTAL : 1 hr 30 mins

    SERVING : 8

    YIELD : 8 servings

Instructions Checklist
  • 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.

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

Per Serving: 295 calories; protein 14.3g; carbohydrates 37.7g; fat 8.7g; cholesterol 11.2mg; sodium 768.6mg.