Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 101.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 176.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 5.0 g
- Protein: 4.6 g
View full nutritional breakdown of Garlicky Lentil Soup calories by ingredient
Garlicky Lentil Soup
Submitted by: CLRWILLIAMS25Introduction
I got the recipe a cookbook called The Soup Bible. I doubled the recipe and tweaked the proportions just a little bit by adding more vegetables and garlic. I think it could probably use even more garlic than called for, as the name is "Garlicky Lentil Soup." I got the recipe a cookbook called The Soup Bible. I doubled the recipe and tweaked the proportions just a little bit by adding more vegetables and garlic. I think it could probably use even more garlic than called for, as the name is "Garlicky Lentil Soup."Number of Servings: 12
Ingredients
-
2 2/3 cup lentils
6 cups of vegetable broth
3 cups onion, minced
1 cup carrots, minced
6 cloves garlic, minced
2T olive oil
1T oregano
4 bay leaves
1/4 cup red wine vinegar
salt and pepper to taste (I used about 1/2t of each)
Tips
I used homemade vegetable broth for the recipe. If using store bought, taste before adding any extra salt or other spices.
Directions
Heat oil in a large pot over medium heat. Add onion, carrot and garlic and cook for 5 minutes. Add vegetable broth, lentils, bay leaves and oregano. Heat over medium until boiling and then simmer on low for 90 minutes, stirring soup occasionally to prevent it from sticking to the bottom of the pan.
After 90 minutes, remove the pot from heat. Remove the bay leaves and add the red wine vinegar and season to taste. I added about 1/2t of salt and about 1t of pepper. You can thicken the soup with more vegetable broth or water if needed.
Serving Size: Makes 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CLRWILLIAMS25.
After 90 minutes, remove the pot from heat. Remove the bay leaves and add the red wine vinegar and season to taste. I added about 1/2t of salt and about 1t of pepper. You can thicken the soup with more vegetable broth or water if needed.
Serving Size: Makes 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CLRWILLIAMS25.
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