Quick and Easy Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Green Lentil SoupPrep time: 10 minCook time: 45 minServes 5Ingredients: 1 cup green lentils (I have also used a box of the pre-cooked lentils in the refrigerator section at Trader Joes. You should still follow these cooking directions, the lentils wont get too mushy)1 medium onion, diced 1 carrot, diced 1 stalk celery, finely chopped 4 cups vegetable stock (I use Better Than Boullion)1 bay leaf 1/2 teaspoon sea salt 1 tablespoon chopped parsley 1 tablespoon olive oil 1 teaspoon basil 1 teaspoon rosemary (or one sprig fresh rosemary)squeeze of lemon or 1 tablespoon umeboshi vinegar (optional)Directions: Spread lentils on a flat surface and pick out any stones, then wash and drain them. In a soup pot, warm the oil over medium heat. Add onion and cook 5 minutes or until translucent. Add carrot and celery and continue to sauté 3-5 minutes. Spread lentils on top. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender. Take a fork or potato masher and mash some of the lentils, to thicken the soup. Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar. Simmer another 2 minutes and serve.
ngredients:
1 cup green lentils (I have also used a box of the pre-cooked lentils in the refrigerator section at Trader Joes. You should still follow these cooking directions, the lentils wont get too mushy)
1 medium onion, diced
1 carrot, diced
1 stalk celery, finely chopped
4 cups vegetable stock (I use Better Than Boullion)
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon chopped parsley
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon rosemary (or one sprig fresh rosemary)
squeeze of lemon or 1 tablespoon umeboshi vinegar (optional)
Directions:
Spread lentils on a flat surface and pick out any stones, then wash and drain them.
In a soup pot, warm the oil over medium heat. Add onion and cook 5 minutes or until translucent. Add carrot and celery and continue to sauté 3-5 minutes.
Spread lentils on top. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.
Take a fork or potato masher and mash some of the lentils, to thicken the soup.
Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar. Simmer another 2 minutes and serve.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user OMAMAMA.
1 cup green lentils (I have also used a box of the pre-cooked lentils in the refrigerator section at Trader Joes. You should still follow these cooking directions, the lentils wont get too mushy)
1 medium onion, diced
1 carrot, diced
1 stalk celery, finely chopped
4 cups vegetable stock (I use Better Than Boullion)
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon chopped parsley
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon rosemary (or one sprig fresh rosemary)
squeeze of lemon or 1 tablespoon umeboshi vinegar (optional)
Directions:
Spread lentils on a flat surface and pick out any stones, then wash and drain them.
In a soup pot, warm the oil over medium heat. Add onion and cook 5 minutes or until translucent. Add carrot and celery and continue to sauté 3-5 minutes.
Spread lentils on top. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.
Take a fork or potato masher and mash some of the lentils, to thicken the soup.
Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar. Simmer another 2 minutes and serve.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user OMAMAMA.
Nutritional Info Amount Per Serving
- Calories: 118.1
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 533.6 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 5.5 g
- Protein: 6.1 g
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