Pseudo-Sophisticated French Lentil Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 243.6
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 873.4 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 17.3 g
- Protein: 15.5 g
View full nutritional breakdown of Pseudo-Sophisticated French Lentil Soup calories by ingredient
Introduction
I call this soup pseudo-sophisticated because of how gourmet it tastes, even though it is one of the easiest things to make! I got this recipe off of www.vegweb.com and I absolutely love it. I have made some modifications but its basically the same. This soup has AMAZING fiber and protein values. I call this soup pseudo-sophisticated because of how gourmet it tastes, even though it is one of the easiest things to make! I got this recipe off of www.vegweb.com and I absolutely love it. I have made some modifications but its basically the same. This soup has AMAZING fiber and protein values.Number of Servings: 8
Ingredients
-
1 large onion, diced
1 stalk celery, chopped
1 medium carrot, chopped
6 cloves garlic, smashed
2 bay leaves
4 ounces (about 1/2 cup) tomato paste
1 1/2 cup red wine
16 oz. dried lentils, sorted and rinsed (about 2 cups...french green lentils work well here as they do not tend to get as mushy as other types)
6 cup vegetable broth
1 tablespoon dried thyme
2 tablespoon dried oregano
1 tablespoon Dijon mustard
pepper to taste
optional: chopped spinach (frozen or fresh)
Directions
1.) Spray non stick spray in a large soup pan and put on over medium-high heat. Add onions and celery and carrot. Saute until they start to take on color. Add bay leaves and garlic. After two minutes (or if the garlic starts to burn) work in the tomato paste and add the wine. Reduce by three-quarters.
2.) Add the lentils and enough broth to cover with a couple inches of liquid. Simmer uncovered, periodically stirring and adding enough broth (or water, if you run out of broth) to cover.
3.) The soup should cook for about 40 minutes or until the lentils are tender. Add enough water for your desired consistency. Add a couple tablespoons of crushed thyme or oregano, and season to taste with pepper. If your broth is sodium-free you can add salt, but be careful- a lot of vegetable broth contain a lot of salt! Stir in a heaping spoonful of Dijon mustard and serve immediately.
This is good to pair with some barley, rice, or quinoa for complete protein. Or, maybe just a big hunk of crusty bread.
Number of Servings: 8
Recipe submitted by SparkPeople user ILANSTERMONSTER.
2.) Add the lentils and enough broth to cover with a couple inches of liquid. Simmer uncovered, periodically stirring and adding enough broth (or water, if you run out of broth) to cover.
3.) The soup should cook for about 40 minutes or until the lentils are tender. Add enough water for your desired consistency. Add a couple tablespoons of crushed thyme or oregano, and season to taste with pepper. If your broth is sodium-free you can add salt, but be careful- a lot of vegetable broth contain a lot of salt! Stir in a heaping spoonful of Dijon mustard and serve immediately.
This is good to pair with some barley, rice, or quinoa for complete protein. Or, maybe just a big hunk of crusty bread.
Number of Servings: 8
Recipe submitted by SparkPeople user ILANSTERMONSTER.
Member Ratings For This Recipe
-
TBALL-ALLSTAR
-
CORINNA81
-
SKILILY34
-
ARGETVENGEANCE
this was a great recipe. I made my own changes to it (i didn't use thyme or the dijon mustard) but it is an all around hearty soup. If you aren't opposed to eating meat, try adding chicken or beef broth instead of the veggie broth, and throw in some cubed chicken, venison, beef, etc. Bon appetite! - 7/13/09
-
MICHELLE_391
-
JANIEWWJD
-
CHERYLBROSSARD4
-
NELLJONES
-
NASFKAB
-
TRINA0227
-
PATPENDING
-
SNOWDAYZ
-
JWARD199
-
MBSKIT
-
MOONLIT
-
LILYREDCLOUD
-
JUDITHBEAST
-
BOINGO1
-
KTIN77
about how big are the servings? this sounds good and i have lentils i have been wanting to use, but i live alone so think i'd want to halve this. thanks - 3/20/09
Reply from ILANSTERMONSTER (3/20/09)
It sort of depends on what type of consistency you want your soup to be. I believe this can make up to 8 servings if you like a soupy soup. But as a thicker soup or stew probably about 6 servings. Halving it if you're just one person is an excellent idea if you dont like freezing leftovers. Enjoy!
-
TANGELLO
-
LUSK64