Lentil Soup w/ Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1 cup finely chopped onion1/2 cup finely chopped carrot1/2 cup finely chopped celery2 teaspoons kosher salt1 pound lentils, picked and rinsed1 cup peeled and chopped tomatoes2 quarts chicken or vegetable broth1/2 teaspoon freshly ground coriander1/2 teaspoon freshly ground toasted cumin1/2 teaspoon freshly ground grains of paradise9 Turkey Meatballs (optional) - with out calories are about 160ish
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Cut meatballs into whatever size you want and throw in with 20 minutes left. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANKELLLY.
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Cut meatballs into whatever size you want and throw in with 20 minutes left. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANKELLLY.
Nutritional Info Amount Per Serving
- Calories: 258.3
- Total Fat: 10.8 g
- Cholesterol: 39.2 mg
- Sodium: 2,376.1 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 7.7 g
- Protein: 17.4 g
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