Perricone's Rich Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups of lentils8 to 10 cups of vegetable broth or water2 tbsp. of extra virgin olive oil4 garlic cloves, minced1 large onion, chopped2 celery stalks, chopped2 tomatoes peeled, seeded and chopped (or one 15 oz. can of chopped or crushed tomatoes)1 tsp. of turmeric (according to taste)1 tsp. ground cumin1 sprig fresh thyme (or ˝ tsp dried)Pinch of dried red pepper flakesSea salt to taste
Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower heat and simmer for 10 minutes. Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion and celery for 5 minutes over medium heat. Add the tomatoes and sauté another 5 minutes. Add the vegetable mixture, and the turmeric and cumin to the lentils and simmer for 20 to 30 minutes, or until the lentils are tender but not mushy.
Serving Size: Makes 6 1⅔ cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EEVAKOS.
Serving Size: Makes 6 1⅔ cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EEVAKOS.
Nutritional Info Amount Per Serving
- Calories: 170.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 742.2 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 8.2 g
- Protein: 7.2 g
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