Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
500 grams Orange Lentils 2 cups Onions, sliced thin2 medium Potatos, peeled and grated1 medium Carrot, peeled and grated 4 cloves Garlic, diced1 tbsp Chili powder 1 tsp Nutmeg, ground 1 tsp Ginger, ground 1/2 Tbsp Salt 1 tsp Black PepperOlive oil, for sauteeing2L Water + water for soaking lentilsLemon wedges
1. In a large bowl, soak lentils in water for about two hours.
2. In a large soup pot, saute onions and garlic in olive oil until tender.
3. Add grated potatoes and carrots, and continue to saute until tender.
4. Drain lentils and add to mixture.
5. Add spices and stir until incorporated.
6. Cover with approximately 2L of water and place lid on pot.
7. On high heat, allow soup to come to a rolling boil, then lower heat to medium. Boil for 30-45 minutes, stirring occasionally, until potatoes have dissolved and lentils are opaque or light yellow in color.
8. Use a blender to puree soup into a thicker, velvety texture.
9. Serve hot with fresh lemon wedges.
Serving Size: Makes 15 1-cup servings
2. In a large soup pot, saute onions and garlic in olive oil until tender.
3. Add grated potatoes and carrots, and continue to saute until tender.
4. Drain lentils and add to mixture.
5. Add spices and stir until incorporated.
6. Cover with approximately 2L of water and place lid on pot.
7. On high heat, allow soup to come to a rolling boil, then lower heat to medium. Boil for 30-45 minutes, stirring occasionally, until potatoes have dissolved and lentils are opaque or light yellow in color.
8. Use a blender to puree soup into a thicker, velvety texture.
9. Serve hot with fresh lemon wedges.
Serving Size: Makes 15 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 71.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 248.6 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.1 g
- Protein: 3.9 g
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