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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 513.3 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.2 g

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

Submitted by: BINGHAM37

Introduction

Feel free to use a mix of lentils. I used 1c brown and 2c red and it came out really well. My DH likes soup with "lots of stuff in it" to add texture and colors, so I had to find a way to jazz up regular lentil soup. Yes, it's a little higher in sodium than I would have liked. However, it is about half of a canned soup and my DH says it's way too tasteless with less salt. Hope you enjoy it too. Feel free to use a mix of lentils. I used 1c brown and 2c red and it came out really well. My DH likes soup with "lots of stuff in it" to add texture and colors, so I had to find a way to jazz up regular lentil soup. Yes, it's a little higher in sodium than I would have liked. However, it is about half of a canned soup and my DH says it's way too tasteless with less salt. Hope you enjoy it too.
Number of Servings: 12

Ingredients

    Lentils, 3 cup
    Brown Rice, long grain, 1 cup
    Swiss Chard (or kale, collards, spinach, etc even cabbage could work but then it's cabbage soup =), 4 cup, chopped
    Garlic, 4 clove, minced
    Onions, raw, 1 cup, chopped
    Green Peppers (bell peppers), 1 cup, chopped (this is optional, the nutritional info has this calculated in though)
    Peas and carrots, frozen, 2 cup
    Pepper, black, 1 tbsp
    Salt, 2 tsp
    Jalapeno Peppers, 1 pepper, minced very fine (take out seeds if you don't want it pretty spicy hot)
    distilled white vinegar, 4 tbsp
    Optional: garnish with dill

Directions

Throw everything in a big pot except the peas and carrots, salt, pepper, vinegar, and hot pepper. Add water to cover, plus three inches, turn up the heat to at least medium if not medium-high. Stir... because your lentils may clump when the water hits them. Now cover and let it cook away. It may seem like a lot of water, but believe me... the lentils expand a lot!

You can check it in about 10-15 minutes. Stir, turn it down to a simmer, and see if you need to add more water. Add the peas and carrots. Replace the cover and continue simmering for about 20 minutes. There should be enough liquid so that it looks like soup, but not so much that it looks like a broth-based soup. Let it cook down without a cover if there is too much liquid after the 20 minutes of simmering are over. At that point add your seasonings, cook about 10 more minutes. Taste it, adjust seasonings if necessary, and serve.

This is great for my lunches when I want something really filling but healthy. It's also great for a quick dinner when I'm too busy! Just have a double-portion and add a salad or some fresh veggies to crunch on. Maybe follow it up with some high-protein pasta with oil and garlic... because the soup has no fat to speak of, you can have an entree (or dessert) with a little more fat content.

Serving Size: at least 12 big bowls






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