Rainy Day Lentil Soup (Fat Free Vegan) 1/4 dish
 1/4 dish Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,202.0 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 11.6 g
- Protein: 11.9 g
View full nutritional breakdown of Rainy Day Lentil Soup (Fat Free Vegan) 1/4 dish calories by ingredient
Introduction
From Susan Voisin's Fat Free Vegan blog. I leave out the corriander from her recipe as I don't care for it, and I use Balsamic instead of red wine vinegar. Also I add the garlic right away, but I don't add the potatoes until 15 min before it's done or they get too soft. From Susan Voisin's Fat Free Vegan blog. I leave out the corriander from her recipe as I don't care for it, and I use Balsamic instead of red wine vinegar. Also I add the garlic right away, but I don't add the potatoes until 15 min before it's done or they get too soft.Number of Servings: 4
Ingredients
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2 cups lentils, uncooked
8 cups water or vegetable stock
1 med. onion, chopped
2 small carrots, thickly sliced
1 rib celery, chopped
1 large potato, peeled and cut into large cubes
2 bay leaves
1 vegetable bouillon cube (optional, if water is used instead of stock)
1 tsp. crushed coriander
1/2 tsp. cumin
freshly ground pepper, to taste
2 cloves garlic, minced
salt, to taste
2-4 ounces fresh spinach (chopped if large leaves)
2 tsp. Red wine vinegar
Directions
http://blog.fatfreevegan.com/2006/02/rainy-day-lentil-soup.html
Pick over the lentils and wash.
Start the water or stock heating in the pressure cooker while you chop the vegetables. Add all ingredients except the garlic, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Add the garlic, salt and spinach, and check the seasonings, adding more cumin and coriander as needed. Cook for just a couple of minutes to wilt the spinach. Stir in the vinegar at the end and serve.
Serving Size: Recipe says 6 serves, but I use it as a complete meal so I get 4
Pick over the lentils and wash.
Start the water or stock heating in the pressure cooker while you chop the vegetables. Add all ingredients except the garlic, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Add the garlic, salt and spinach, and check the seasonings, adding more cumin and coriander as needed. Cook for just a couple of minutes to wilt the spinach. Stir in the vinegar at the end and serve.
Serving Size: Recipe says 6 serves, but I use it as a complete meal so I get 4
Member Ratings For This Recipe
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NATHKLEEN
