Lentil Soup

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4.8 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 91.9

Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 188.3 mg
Total Carbs: 13.4 g
Dietary Fiber: 4.6 g
Protein: 4.9 g

View full nutritional breakdown of Lentil Soup calories by ingredient

Introduction

This soup is a favorite in the family. Add a different green or several for a new 'kick' to the soup. Especially good with warm whole grain bread on the side. This soup is a favorite in the family. Add a different green or several for a new 'kick' to the soup. Especially good with warm whole grain bread on the side.

Minutes to Prepare: 15

Minutes to Cook: 480

Number of Servings: 6

Ingredients

1 Tbsp. olive oil

1 large onion,chopped

1 stalk celery,chopped

1 large carrot,chopped

1 cloves garlic,minced

1 1/4 cups dried lentils,washed and sorted

6 cups vegetable stock or water (see my vegetable stock recipes)

1 Tbsp. tamari (or soy sauce)

4-5 greens (kale, collards,chard,spinach or other dark greens)

Directions

I prefer to cook the greens in advance and add them at the end when the soup is ready to eat, because cooking the raw greens right in the soup can impart a bitter flavor.

Heat the oil in a large saucepan over medium heat. Add the onion,celery,carrot,and garlic, cover for about 5 minutes.

Transfer the cooked vegetables to the slow-cooker and add the lentils,stock,and tamari. Cover and cook on low for 8 hours. Season with salt and pepper to your preference.

Meanwhile,or ahead of time, chop up the greens and boil for about 5 minutes in water. Add to the soup right before serving.

Slow-cooker: 4-6 quart
cook time: 8 hours
setting: low
serves: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GROOVYKARMA1.