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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 109.8
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,167.3 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 6.1 g

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

Submitted by: GREENGIRL531

Introduction

From Food Network's Alton Brown. I did not have the grains of paradise, and it still tasted fine. Feel free to mix up the spices to your liking. From Food Network's Alton Brown. I did not have the grains of paradise, and it still tasted fine. Feel free to mix up the spices to your liking.
Number of Servings: 8

Ingredients

    2 tablespoons olive oil
    1 cup finely chopped onion
    1/2 cup finely chopped carrot
    1/2 cup finely chopped celery
    2 teaspoons kosher salt
    1 pound lentils, picked and rinsed
    1 cup peeled and chopped tomatoes
    2 quarts chicken or vegetable broth
    1/2 teaspoon freshly ground coriander
    1/2 teaspoon freshly ground toasted cumin
    1/2 teaspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user GREENGIRL531.






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