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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,696.6
  • Total Fat: 34.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 307.7 mg
  • Total Carbs: 269.4 g
  • Dietary Fiber: 96.2 g
  • Protein: 99.8 g

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

Submitted by: JENNA2007CANADA

Introduction

Vegetarian Vegetarian
Number of Servings: 1

Ingredients

    1 pound lentils
    1 bay leaf
    3 large carrots, peeled and sliced
    2 stalks celery, chopped
    1 large onion, chopped
    2 cups crushed tomatoes (fresh or canned)
    2 tablespoons extra-virgin olive oil
    Salt and pepper to taste
    Vinegar (red wine, cider or balsamic, optional)

Directions

1. Pick over lentils to remove any stones, dirt, or other foreign objects. Rinse them well in cold water and place in a large pot with enough cold water to cover lentils by 6 inches. Add the bay leaf.

2. Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, 20-30 minutes.

3. Add carrots, celery, and onion to the lentils. Cook partially covered till carrots are tender, about 20-30 minutes.

4. Add crushed tomatoes, olive oil, and salt and pepper to taste. Simmer, partially covered, until lentils become very creamy and soft. Stir occasionally and add boiling water if necessary to prevent sticking.

5. Remove bay leaf before serving. If you like, stir in a little vinegar just before serving.


Number of Servings: 1

Recipe submitted by SparkPeople user JENNA2007CANADA.






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