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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 195.7
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 39.6 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 8.6 g
  • Protein: 7.5 g

View full nutritional breakdown of Lentil Soup II calories by ingredient
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Lentil Soup II

Submitted by: STREGA*LUNA


Number of Servings: 6

Ingredients

    2 cups lentils -- rinsed and looked over
    6 cups water
    1 medium yellow onion -- chopped
    2 cups yams -- chopped
    1 tablespoon minced garlic
    3 medium carrots -- chopped
    3 medium celery stalk -- chopped
    2 tablespoon dried basil
    2 tablespoons dried parsley
    2 bay leaves
    2 tablespoons extra-virgin olive oil
    salt and pepper -- to taste

Directions

In a large soup pot add extra-virgin olive oil and turn on medium heat. Add onion, carrot, celery and a pinch of salt. Let cook for 10 minutes, stiring once every minute. Add garlic and cook for an additional 2 minutes (be sure not to burn the garlic!)

Add your stock/water and turn heat up to high. Add rinsed lentils, yams, basil and parsley. Bring to a boil then reduce heat to a simmer (medium-low) and cover for an hour.

Check often to make sure water level is not too low, adding small amounts at a time.

The end result should be a thick and creamy soup, with the lentils being broke down and soft. Taste to make sure it is seasoned the way you like it, adding more salt and pepper if needed.

Number of Servings: 6

Recipe submitted by SparkPeople user STREGA*LUNA.






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