101 Cookbooks Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 cups black beluga lentils (or green French lentils), picked over and rinsed*1 tablespoon extra virgin olive oil1 large onion, chopped1 teaspoon fine-grain sea salt1 28-ounce can crushed tomatoes, preferably fire-roasted**2 cups water3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely choppedoptional; other seasonings - You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.*Use French green lentils or black beluga lentils; they hold their shape nicely and don't go to mush in the pot, and they make this soup much more appealing. Word to the wise - take a moment to really look through your dried beans - nothing ruins eating this soup like finding a bit of grit with your teeth :) **Use fire-roasted crushed tomatoes if you can find them. If not, regular crushed tomatoes are just fine. (I normally use about a teaspoon each of dried oregano, sumac, chipotle, fresh ground black pepper, and 1 clove garlic, minced, all added in to the oil when I first put the onions to saute.)
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, garlic and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a drizzle of olive oil, a poached egg or some diced avocado on top.
Makes 6 to 8 1.5 cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user COMMITMENTS.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, garlic and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a drizzle of olive oil, a poached egg or some diced avocado on top.
Makes 6 to 8 1.5 cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user COMMITMENTS.
Nutritional Info Amount Per Serving
- Calories: 130.4
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 523.8 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 7.2 g
- Protein: 7.5 g
Member Reviews