Alton Brown's Lentil Soup
(33)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes 2 quarts vegetable broth 1/2 teaspoon freshly ground coriander 1/2 teaspoon freshly ground toasted cumin 1/2 teaspoon freshly ground grains of paradise * You can substitute Black Pepper for the Grains of Paradise and Chicken Stock for Vegetable Stock. I used Wegmans Veggie Stock which has lower sodium then most stocks. I also added a couple cloves of garlic.
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.



Number of Servings: 6

Recipe submitted by SparkPeople user RAVENGIRL103.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 170.0
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.1 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 7.6 g

Member Reviews
  • BLAKELOVE
     This is just about what I make, but I add a can of black beans which gives it more body and a nice added taste. - 12/1/09
  • THETEACHER55
     This recipe is very close to the one my grandmother used to make with the eception of the seasoning. Nanna used oinion and garlic salt. She also tossed in some basil and parsley. - 1/26/10
  • BIVOUAC
     I make this exact recipe (from Alton, of course), except I have made a couple changes: for the tomatoes, I just use a can of diced tomatoes (the del monte brand with garlic and onion) and I add several cloves of minced garlic. Also, it's very filling- half a serving could easily be a whole meal. - 1/15/10
  • CINDYC53
     We all just love this soup! I add a little balsamic vinegar at the end (to taste) - it gives it just the right edge! Also added some chunky brown mushrooms :) - 3/1/10
  • VALKYR8
     This does not look appetizing at all, but is SO good. It's a fantastic pantry soup as it can be made with a lot of dry ingredients. - 1/30/10
  • LESLIECASSELL
     I will be making soup this week. Have everyting except grains of paradise. Thanks for the recipe and letting us know to substitute black pepper. I will also be adding homemade stock, black beans and garlic because everything tastes better with garlic. - 1/12/10
  • REBECCA_KOSTYA
     LOVED this soup! The whole family did! Even those "lentil haters" in the house. Great leftovers too! Thanks for sharing it! - 2/16/10
  • SUZANNE73099
     LOved it! - 12/6/09
  • RED-LICORICE
     one thing, the lentil measurement is cooked weight and I think you need dry weight. They get a lot heavier when cooked. I redid the info and got 254 calories for 8 servings, which is still great, and also a lot more fiber and protein per serving as there are a lot more lentils. Otherwise, great! - 1/29/13
  • CD9157171
     We LOVE this at my house. So fantastic. I make homemade croutons to add to it and we throw in some meatballs (just a few...) for a little something extra. I use black pepper instead of grains of paradise and canned tomatoes sometimes. A little garlic never hurts either! - 5/6/12
  • CARDAMOMMA
     Add garlic. You can double the carrot and celery. - 4/10/12
  • MIRAJOTOM
     This is very similar to my recipe, but I double the vegetables. After making what looked like mud as a newlywed when I pureed my lentil soup, I never puree it now. The tiny little orange lentils almost dissolve on their own, and give you a much more attractively colored soup. - 12/5/11
  • THERESACHANGED
     I have made this 3 times now and it is very good. My husband LOVES it. It's chock full of healthy stuff and I will definitely make it again. - 5/25/11
  • KELHCHAP
     some of the best lentil soup i've ever had! - 4/5/10
  • NASFKAB
     Great idea - 8/19/19
  • KAREN155
     Tasty! A keeper!! - 2/4/14
  • QUEENILEAN5
     Really nice soup. I did what many people did and added several cloves of minced garlic when I sauteed the onions. I also added 10 ounces (a container) of chopped fresh spinach, and I didn't puree it. Delicious! BUT...how much is a serving? - 6/6/13
  • CD13859573
     Wow! This soup is delicious! I will make it again. One question - how many oz. is considered one serving? - 4/17/13
  • CD12525295
     Alton's recipe at food network says 372 calories a serving. Thoughts? - 1/5/13
  • CD13202337
     This is the first time I have ever cooked lentils and I was nervous about the flavor but this soup was delicious. I did add some minced garlic and some extra tomatoes. For the leftovers I added some crumbled sausage and it was delicious!! - 12/31/12
  • CD13420430
     whats the serving size? - 12/26/12
  • DORISHEROFF
     It smells wonderful and my husband is quite excited by the aromas in the house. I put in 2 cups of onion, used frozen garden cherry tomatoes and fresh curry leaves from a Minneapolis Indian mkt. I don't know what they really are; find them in the refrigerator section @ $24 a lb. I got a $3 package. - 12/12/12
  • PSCARPA16
     I am running a 5k on Sunday, some folks will be doing a 15k. I am going to make this for after the race Will report back with the results!!!
    - 10/19/12
  • TKESLER99
     I am a big fan of Lentil Soup. And I have to say that this is the best Lentil soup I have had! - 9/16/12
  • TRAMPOET
     Very easy and delicious. I added garlic and cayenne for a little extra kick. - 4/16/12



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