SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.9
  • Total Fat: 8.0 g
  • Cholesterol: 1.5 mg
  • Sodium: 817.9 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.5 g

View full nutritional breakdown of Pottage of Lentils calories by ingredient
Report Inappropriate Recipe

Pottage of Lentils

Submitted by: CYNNANE

Introduction

This is a classic Eastern pottage I got from a Jewish Cookbook, and then fiddled with until it was just right. With the right stock this recipe can also be gluten free, vegan, and/or vegetarian. Wonderfully filling soup that is high in fiber and low in fat! May eat with pita bread, additional veggies, or plain. This is a classic Eastern pottage I got from a Jewish Cookbook, and then fiddled with until it was just right. With the right stock this recipe can also be gluten free, vegan, and/or vegetarian. Wonderfully filling soup that is high in fiber and low in fat! May eat with pita bread, additional veggies, or plain.
Number of Servings: 6

Ingredients

    Lentils: 1.5 cups
    Potato: 1-2 medium diced
    Carrots: 1-2 diced
    Celery: 1-2 chopped
    Garlic: 6-8 cloves chopped
    Onion: whole medium chopped
    EVOO: 2-3 Tablespoons
    Broth (you may use either chicken of vegetable depending on dietary preferences): About 4 cups may use a little more or less depending on the veggie amounts you are using. Remember its soup, you can always add more liquid.
    Lemons: 1-2 as you prefer
    Bay leaves: You actually want whole ones, that wasn't an option in the drop down box, you will want to remove them when the simmering process is over.
    Ground Cumin: Again not an option in the drop down box, but about 1 tsp or more to taste.

Directions

Heat oil in pot and add onion saute about 5 minutes. Add potatoes, carrots, celery and half of the garlic. Saute another 3-5 minutes until just turning tender. Add liquids and lentils. Bring to a boil and reduce heat, simmer for 30 minutes or until all veggies and lentils are tender.
Add half lemon juice, bay leaves, and the rest of the garlic and simmer another 10 minutes. Once everything is thoroughly cooked, remove Bay Leave and place in a food processor or blender. Puree until smooth (may require more than one batch).
Garnish with lemons, cilantro, and you can sprinkle with cayenne/tabasco to taste.


Number of Servings: 6

Recipe submitted by SparkPeople user ANEWME4US.






Great Stories from around the Web


Rate This Recipe