Moosewood Lentil Soup
(10)
  • Number of Servings: 6
Ingredients
3 cups lentils, any type7 cups water or stock (more as needed)1 to 2 Tbl. canola oil or butter1 cup chopped onion1 cup minced celery1 cup chopped carrots1 Tbl. minced garlic1 ½ to 2 tsp. saltblack pepper to tastea few pinches of dried herbs (thyme, oregano, or basil)2 medium-sized ripe tomatoes, chopped2 Tbl. dry red wine (optional)2 Tbl. fresh lemon juice2 Tbl. molasses or brown sugarRed wine vinegar for the topMinced scallions for the top (optional)
Directions
Place the lentils and water in a soup pot or Dutch oven. Bring
to a boil, lower heat to a simmer, and let cook until the
lentils are mushy (about 45 minutes). Add more water as
needed, until the soup is your favorite consistency.

Heat the oil or melt the butter in a medium-sized skillet. Add
the onion, celery, and carrots, and sauté over medium heat for
about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and
herbs of your choice, and sauté about 5 minutes longer.
Transfer to the lentils.

Stir in the wine, if desired, the lemon juice and the molasses
or brown sugar. Taste to correct seasonings, then simmer for
at least 15 minutes longer. Serve hot, with a little vinegar
drizzled onto each serving, and a sprinkling of minced
scallions on top, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user THEPLATYPUS.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 197.1
  • Total Fat: 2.9 g
  • Cholesterol: 6.4 mg
  • Sodium: 274.0 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 10.6 g
  • Protein: 11.3 g

Member Reviews
  • ELANATM
     I do this without any added oil or brown sugar/molasses. Doesn't need it (and not in the original recipe). This soup is fantastic and filling enough for a meal on its own, especially with a piece of whole wheat bread on a winter's day! - 2/18/09
  • JOANN235
     Delicious! I added some chopped spinach. - 9/28/10
  • PUPPYGIRL3
     I omitted the tomatoes by mistake and it was still delicious and flavorful. It didn't seem to be missing anything. This is a keeper. I got closer to 8 1-cup servings without the tomatoes. - 12/4/11
  • JLPAQUIN21
     As a vegetarian this soup is going a staple . It is amazing! I love these types of dishes because you really throw in any root veggies you have laying around. I use turnips, potatos, or rutabages as I have available. I like to thin slice them as they make the soup have a creamy texture. - 3/2/10
  • PROFYANNI
     for low potassium diet, add more water and it can be served for 12 sevings - 11/30/15
  • CD13431273
     Excellent soup. Made it without the tomatoes by mistake which didn't seem to effect the taste. Would make again. - 1/21/13
  • CD13364562
     Love this recipe. The lemon juice and vinegar really improves the soup. i also added 1/2 c wild rice. the chewy texture along with thick lentil stew is fantastic. Thank you for sharing. Very glad to find a site that catalogs healthy stuff! - 11/26/12
  • DOJORAT
     Really good! I probably have a lot more tomatoes in than what are called for, all i had was a 28 oz can so I threw the whole thing in. It makes a ton,I may have to freeze most of it! - 3/30/11
  • STUDIODLOFT
     Very flavorful. - 2/9/11
  • SEAWAVE
     Oddly enough, I didn't enjoy the first couple of spoonfuls, but it grew on me. I started noticing the different layers of flavours and textures. I think it will be one of my go-to soups! - 12/28/10
  • SPIRITKEEPER
     Great on a snowy winter day - 2/5/10
  • PANNA01
     Very yummy!! - 11/6/08



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