Dinner for 6

Italian Lentil Vegetable Soup

Name: Italian Lentil Vegetable Soup
Total time: 70 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 1/2 cups diced carrots; 1 1/2 cups diced yellow onions; 1 1/2 tbsp minced garlic; 4 cans (14 1/2 oz) vegetable broth; 2 cans (14 1/2 oz) diced tomatoes; 1 1/4 cups dried brown lentils; 1 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp dried thyme; salt and freshly ground black pepper; 1 1/2 cups diced zucchini; 2 cups packed chopped kale or spinach; 1 tbsp fresh lemon juice; parmesan cheese (optional)

Brown lentils simmer with vegetables, tomatoes, herbs, kale, and lemon juice for a hearty vegetable soup.

Typical price

$7.07for 4 servings

$1.77 per serving$7.07 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: cookingclassy.com

70 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Italian Vegetarian Budget Family Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Carrots$1.09/lb typical	0.4 lb	$0.46Typical price
Onions$1.29/lb typical	0.45 lb	$0.61Typical price
Garlic$0.75 each typical	0.25	$0.12Typical price
Broth or stock$0.07/oz typical	58 oz	$4.06Typical price
Canned tomatoes$0.08/oz typical	29 oz	$2.32Typical price
Dried beans and lentils$0.11/oz typical	8.75 oz	$0.96Typical price
Zucchini and summer squash$1.79/lb typical	0.4 lb	$0.76Typical price
Spinach$0.35/oz typical	2 oz	$0.70Typical price
Juice, soda and mixers$0.04/oz typical	0.5 oz	$0.02Typical price
Parmesan$0.55/oz typical	0.25 oz	$0.14Typical price
Total for the servings shown		$10.61

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

2 tbsp olive oil
1 1/2 cups diced carrots
1 1/2 cups diced yellow onions
1 1/2 tbsp minced garlic
4 cans (14 1/2 oz) vegetable broth
2 cans (14 1/2 oz) diced tomatoes
1 1/4 cups dried brown lentils
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
salt and freshly ground black pepper
1 1/2 cups diced zucchini
2 cups packed chopped kale or spinach
1 tbsp fresh lemon juice
parmesan cheese (optional)

Steps

Heat the olive oil in a large pot over medium heat, then cook the carrots and onions for 6 minutes.
Stir in the garlic and cook for 1 minute.
Add the broth, tomatoes, lentils, basil, oregano, thyme, salt, and pepper, then bring to a boil.
Cover and simmer over low heat for 40 minutes, stirring occasionally.
Add the zucchini and simmer uncovered for 10 minutes, until the lentils and zucchini are tender.
Stir in the kale or spinach and lemon juice, then cook for 3 minutes.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Zucchini and summer squash for Bell peppersabout $0.70/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices