101 Cookbooks Lentil Soup

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 7
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

View full nutritional breakdown of 101 Cookbooks Lentil Soup calories by ingredient

Introduction

The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it. The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 7

Ingredients

2 cups black beluga lentils (or green French lentils), picked over and rinsed*

1 tablespoon extra virgin olive oil

1 large onion, chopped

1 teaspoon fine-grain sea salt

1 28-ounce can crushed tomatoes, preferably fire-roasted**

2 cups water

3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

optional; 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.)

Directions

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.