Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs dry lentils, any kind4 tbsp extra virgin olive oil4 medium carrots, chopped finely6 stalks of celery, chopped finely1 medium Vidalia onion, chopped finely1 head of garlic, chopped finely1 6-oz can of tomato paste9 tsp Better Than Bouillon vegetable stock base16 cups water2 tsp ground coriander1 tsp black pepperSalt to tasteCilantro, green onion, or other garnish.
Add olive oil to a very large pot (just make sure it's something that's going to accommodate a whole four quarts of water, as well as the lentils, which will swell up to about twice their size). Heat to about medium. Add the onion, carrot, and celery. Cook until translucent but not brown. Add the garlic and tomato paste being careful not to burn them. Add the water, soup base, spices, and even salt if you want. Bring to a light boil, then set it on low for about 30-35 minutes (or longer if you like softer lentils) stirring occasionally. Once the lentils are soft to your liking, it's ready to serve. Pairs nicely with rice!
Serving Size: Makes eight servings, two cups each.
Number of Servings: 8
Recipe submitted by SparkPeople user 09SASINOSKIM.
Serving Size: Makes eight servings, two cups each.
Number of Servings: 8
Recipe submitted by SparkPeople user 09SASINOSKIM.
Nutritional Info Amount Per Serving
- Calories: 260.9
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 882.1 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 12.0 g
- Protein: 13.8 g
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