Moosewood Lentil Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Moosewood Lentil Soup calories by ingredient
Introduction
Delicious, thick and stew-like lentil soup. Delicious, thick and stew-like lentil soup.Number of Servings: 6
Ingredients
-
3 cups lentils, any type
7 cups water or stock (more as needed)
1 to 2 Tbl. canola oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 Tbl. minced garlic
1 ½ to 2 tsp. salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
2 medium-sized ripe tomatoes, chopped
2 Tbl. dry red wine (optional)
2 Tbl. fresh lemon juice
2 Tbl. molasses or brown sugar
Red wine vinegar for the top
Minced 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.
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.
Member Ratings For This Recipe
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