Name: Lentil Soup with Goat Cheese and Arugula
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Yellow onion, chopped - 1 large; Minced garlic - 1 tablespoon; Carrots, sliced - 4 large; Celery, diced - 3 stalks; Vegetable broth - 4 cups; Water - 3 cups; White wine - 1 cup; Crushed tomatoes - 1 (28 ounce) can; Dry lentils - 1 ½ cups; Paprika - 1 ½ teaspoons; Bay leaves - 3; Honey - 1 tablespoon; Salt - 1 teaspoon; Black pepper - 1 teaspoon; Baby arugula - 2 cups; Goat cheese - ½ cup

Ingredients for - Lentil Soup with Goat Cheese and Arugula

1. Olive oil 2 tablespoons

2. Yellow onion, chopped 1 large

3. Minced garlic 1 tablespoon

4. Carrots, sliced 4 large

5. Celery, diced 3 stalks

6. Vegetable broth 4 cups

7. Water 3 cups

8. White wine 1 cup

9. Crushed tomatoes 1 (28 ounce) can

10. Dry lentils 1 ½ cups

11. Paprika 1 ½ teaspoons

12. Bay leaves 3

13. Honey 1 tablespoon

14. Salt 1 teaspoon

15. Black pepper 1 teaspoon

16. Baby arugula 2 cups

17. Goat cheese ½ cup

How to cook deliciously - Lentil Soup with Goat Cheese and Arugula

1 . Stage

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.

2 . Stage

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