Mixed Lentil Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 179.4
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 809.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 6.1 g
- Protein: 11.2 g
View full nutritional breakdown of Mixed Lentil Soup calories by ingredient
Introduction
This is a hearty soup for a cold wintry day! This is a hearty soup for a cold wintry day!Number of Servings: 10
Ingredients
-
1/2 lb dried red lentils
1/2 lb dried brown lentils
1 medium onion
1 large carrot
1 stalk of celery
1.5 Tbs. of extra virgin olive oil
2 quarts of fat-free chicken broth
1 cup of diced tomatoes
1/2 tsp ground cumin
2 tsp of kosher salt
1/4 tsp black pepper
1/4 tsp ground cardamon
Directions
Sort and rinse lentils.
Chop onion, celery and carrot very fine.
In 6 qt dutch oven put 1.5 T EVOO and heat over medium heat.
When hot add veggies and salt and stir until onions are translucent but not brown (about 6 minutes). Add chicken broth, lentils, tomatoes and spices. Bring to a boil over medium heat then reduce to a simmer and cook for about 45 minutes COVERED. You can puree some of the soup if you want a creamier consistency.
If you want to make this vegetarian - just use vegetable broth instead of chicken broth.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user PINKHOPE.
Chop onion, celery and carrot very fine.
In 6 qt dutch oven put 1.5 T EVOO and heat over medium heat.
When hot add veggies and salt and stir until onions are translucent but not brown (about 6 minutes). Add chicken broth, lentils, tomatoes and spices. Bring to a boil over medium heat then reduce to a simmer and cook for about 45 minutes COVERED. You can puree some of the soup if you want a creamier consistency.
If you want to make this vegetarian - just use vegetable broth instead of chicken broth.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user PINKHOPE.