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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 130.4
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 523.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 7.5 g

View full nutritional breakdown of 101 Cookbooks Lentil Soup calories by ingredient
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101 Cookbooks Lentil Soup

Submitted by: COMMITMENTS
101 Cookbooks Lentil Soup

Introduction

The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it. The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it.
Number of Servings: 7

Ingredients

    2 cups black beluga lentils (or green French lentils), picked over and rinsed*
    1 tablespoon extra virgin olive oil
    1 large onion, chopped
    1 teaspoon fine-grain sea salt
    1 28-ounce can crushed tomatoes, preferably fire-roasted**
    2 cups water
    3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

    optional; other seasonings - You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

    *Use French green lentils or black beluga lentils; they hold their shape nicely and don't go to mush in the pot, and they make this soup much more appealing. Word to the wise - take a moment to really look through your dried beans - nothing ruins eating this soup like finding a bit of grit with your teeth :)

    **Use fire-roasted crushed tomatoes if you can find them. If not, regular crushed tomatoes are just fine.

    (I normally use about a teaspoon each of dried oregano, sumac, chipotle, fresh ground black pepper, and 1 clove garlic, minced, all added in to the oil when I first put the onions to saute.)

Directions

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, garlic and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a drizzle of olive oil, a poached egg or some diced avocado on top.

Makes 6 to 8 1.5 cup servings.




Number of Servings: 7

Recipe submitted by SparkPeople user COMMITMENTS.






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