Mixed Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 lb dried red lentils1/2 lb dried brown lentils1 medium onion1 large carrot1 stalk of celery1.5 Tbs. of extra virgin olive oil2 quarts of fat-free chicken broth1 cup of diced tomatoes1/2 tsp ground cumin2 tsp of kosher salt1/4 tsp black pepper1/4 tsp ground cardamon
Sort and rinse lentils.
Chop onion, celery and carrot very fine.
In 6 qt dutch oven put 1.5 T EVOO and heat over medium heat.
When hot add veggies and salt and stir until onions are translucent but not brown (about 6 minutes). Add chicken broth, lentils, tomatoes and spices. Bring to a boil over medium heat then reduce to a simmer and cook for about 45 minutes COVERED. You can puree some of the soup if you want a creamier consistency.
If you want to make this vegetarian - just use vegetable broth instead of chicken broth.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user PINKHOPE.
Chop onion, celery and carrot very fine.
In 6 qt dutch oven put 1.5 T EVOO and heat over medium heat.
When hot add veggies and salt and stir until onions are translucent but not brown (about 6 minutes). Add chicken broth, lentils, tomatoes and spices. Bring to a boil over medium heat then reduce to a simmer and cook for about 45 minutes COVERED. You can puree some of the soup if you want a creamier consistency.
If you want to make this vegetarian - just use vegetable broth instead of chicken broth.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user PINKHOPE.
Nutritional Info Amount Per Serving
- Calories: 179.4
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 809.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 6.1 g
- Protein: 11.2 g
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