Danielle's Everyday Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 slice of bacon5 cloves garlic, whole7 baby carrots, cut into 1/2 inch chunks1 14.5 oz can of tomatoes (I use diced)2 cups rinsed and sorted lentils2 pinches of dried thyme1 tsp paprika (I use the smoked Spanish stuff)4 cans of low sodium chicken broth1 bay leaf
Put the slice bacon in a pot. Cook on low until the fat is rendered. Throw in all of the other ingredients. (and any other veggies you want). Cook on a low boil until the lentils and carrots are soft. If it starts to dry out, add more broth or water. When it's done, fish out the piece of bacon, the bay leaf, and the whole garlic cloves and discard.
I make this regularly, and just keep it in the fridge to eat with most dinners.
Other things you can add: chopped onions, zucchini fresh herbs, any left over bones (e.g. a ham bone), veggie or beef broth, celery, spinach.
My Spanish grandma taught me how to make this soup, and still makes it for any family member that asks (which is quite regularly).
Makes roughly 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BRUTUS1699.
I make this regularly, and just keep it in the fridge to eat with most dinners.
Other things you can add: chopped onions, zucchini fresh herbs, any left over bones (e.g. a ham bone), veggie or beef broth, celery, spinach.
My Spanish grandma taught me how to make this soup, and still makes it for any family member that asks (which is quite regularly).
Makes roughly 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BRUTUS1699.
Nutritional Info Amount Per Serving
- Calories: 94.6
- Total Fat: 0.9 g
- Cholesterol: 0.5 mg
- Sodium: 719.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 4.8 g
- Protein: 7.7 g
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