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Lentil Soup with Goat Cheese and Arugula
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Elevate lentil soup with baby arugula and goat cheese garnish for a fresh twist!
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
  • 1.5 cups dry lentils
  • 1.5 teaspoons paprika
  • 3 bay leaves
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups baby arugula
  • 0.5 cup goat cheese
Instructions:
  • In a stockpot over medium heat, sauté onion and garlic in olive oil until onion is translucent, about 5-7 minutes. Add carrots and celery; cook until soft, about 10 minutes. Stir in vegetable broth, water, white wine, crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and pepper. Bring to a boil, then cover and simmer over medium-low heat until lentils are soft, about 1 hour. Stir occasionally.
  • Remove the bay leaves and generously ladle the soup into bowls. Sprinkle with fresh arugula and crumble goat cheese on top before serving.

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