Lentil Soup
- Number of Servings: 1
Ingredients
2 TBL olive oil5 cup finely chopped onion½ cup finely chopped carrot½ cup finely chopped celery2 cloves garlic, minced1 tsp grated fresh ginger2 tsp kosher salt1 pound lentils, picked and rinsed1 cup peeled and chopped tomatoes2 quarts chicken or vegetable broth*1 tsp garam masala1 ½ tsp ground cardamom½ tsp ground cayenne pepper½ tsp ground cumin1 15 oz. can garbanzo beans, drained and rinsed1 15 oz. can cannellini beans, drained and rinsed
Place the olive oil into a large 6 quart Dutch oven and set over medium heat. Add the onion, carrot, celery, garlic, ginger and salt and sweat until the onions are translucent, about 7 minutes. Add the lentils, tomatoes, broth, garam masala, cardamom, cayenne and cumin and stir to combine. Increase the heat to high and just bring to the boil. Reduce the heat to low, cover and simmer until the lentils are tender, about 45 minutes.
Puree about half the soup in a food processor or blender. Return the pureed soup to the pot. Add the garbanzo beans and cannellini beans and cook another 15 minutes.
Serving Size: makes about 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SRRCK22.
Puree about half the soup in a food processor or blender. Return the pureed soup to the pot. Add the garbanzo beans and cannellini beans and cook another 15 minutes.
Serving Size: makes about 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SRRCK22.
Nutritional Info Amount Per Serving
- Calories: 1,558.2
- Total Fat: 48.2 g
- Cholesterol: 40.0 mg
- Sodium: 7,999.0 mg
- Total Carbs: 183.3 g
- Dietary Fiber: 65.5 g
- Protein: 65.3 g
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