Pureed Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
- 1 onion - 2 carrots - 2 celery- 10 oz brown lentils- 10 cups chicken or vegetable stock- 1 garlic clove, minced- 2 tablespoons red wine vinegar- 1 teaspoon cayenne pepper- 1 tablespoon olive oil- salt- pepper
- Add olive oil to pot along with onions, celery and carrots. Cook until tender and slightly browned.
- Add lentils and allow them to become lightly toasted (you can smell them). Add stock, salt & pepper and bring to simmer for 30-45 minutes until lentils are soft. Skim off any dark froth that may rinse to the surface.
- Strain mixture, reserving broth. Place lentils in blender or food processor, adding enough broth to achieve desired consistency.
- Return soup to pot, add vinegar & cayenne pepper, heating through.
The cayenne pepper and vinegar really make the soup! It'll heat you up on a cold winter day!
Number of Servings: 10
Recipe submitted by SparkPeople user SHAUNA825.
- Add lentils and allow them to become lightly toasted (you can smell them). Add stock, salt & pepper and bring to simmer for 30-45 minutes until lentils are soft. Skim off any dark froth that may rinse to the surface.
- Strain mixture, reserving broth. Place lentils in blender or food processor, adding enough broth to achieve desired consistency.
- Return soup to pot, add vinegar & cayenne pepper, heating through.
The cayenne pepper and vinegar really make the soup! It'll heat you up on a cold winter day!
Number of Servings: 10
Recipe submitted by SparkPeople user SHAUNA825.
Nutritional Info Amount Per Serving
- Calories: 76.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 243.7 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.8 g
- Protein: 3.9 g
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