Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 T olive oil1 medium onion chopped1 cup chopped carrot1 cup chopped celerysaltblack pepper1 bay leaf1/2 teaspoon ground thyme1.5 cups dry lentils2 bouillon cubes (vegetable or beef work best)4-5 cups waterdash of cayenne pepper2 T dry sherry
Add olive oil to soup pot on medium high. Add onions, celery, carrot, a couple of dashes of salt & pepper. Stir and allow to cook until semi-soft -- about 3-4 minutes. Dissolve bouillon cubes in 1 cup of hot water. Add lentils to pot, stir in dissolved bouillon and 3 cups more water. Add thyme and bay leaf. Bring to boil, then turn to simmer and cover. Check beans for doneness in 20 minutes and add more water if needed. Simmer until beans will easily smash with the back of a spoon against the side of the pot. (Usually about 30-35 minutes total) Remove bay leaf. Blend in small batches or puree in pot with immersion blender to desired consistency. Return to pot and stir in sherry. Simmer for 5 more minutes & serve.
Makes 5 hearty servings
Number of Servings: 5
Recipe submitted by SparkPeople user ZUSAJ1.
Makes 5 hearty servings
Number of Servings: 5
Recipe submitted by SparkPeople user ZUSAJ1.
Nutritional Info Amount Per Serving
- Calories: 142.5
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 112.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.6 g
- Protein: 5.2 g
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