Lentil Soup with Goat Cheese and Arugula

Classic lentil soup is freshened up with a garnish of baby arugula and goat cheese!

Step: 1

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.

Step: 2

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.

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Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.