Homemade Lentil Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 113.0
- Total Fat: 0.7 g
- Cholesterol: 2.5 mg
- Sodium: 819.9 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 5.7 g
- Protein: 6.2 g
View full nutritional breakdown of Homemade Lentil Vegetable Soup calories by ingredient
Introduction
A quick, and hearty soup that travels well. A quick, and hearty soup that travels well.Number of Servings: 8
Ingredients
-
1 Pkg of dried lentils
2 quarts of tap water to soak and boil lentils
2 Chicken Bouillon cubes
1 quart of Chicken Stock or Broth
2 medium carrots
3 stalks of celery
0.5 cup of chopped parsnips
3 cloves of garlic
Spices: Oregano, sage, thyme (I personally like dill, but you can omit it), cayenne, black pepper - adjust spices to personal taste.
1 cup of uncooked gnocci (for added body)
Directions
I used chicken bouillon as a base, but you can make it vegetable or beef broth. If you did as I did and used both bouillon cubes and broth, follow these instructions:
Rinse and sort through beans discarding anything that might not be edible mixed in there (no manufacturing facility is perfect, and you could find rocks or something less appetizing). Place the dried beans in a stock pot and add the first two quarts of water and bring it to a boil. Boil for about 5 minutes. Add chopped vegetables and garlic. (You can even add stewed tomatoes to the mix). Add spices. Add gnocci. Once the gnocci begin to float, turn temp down to medium low and cover for about 25 minutes. This is a soup you can leave on the stove to simmer for a long time. Just be sure to stir it occasionally and make sure it doesn't burn.
Don't leave it out cooled for too long. Like other beans, lentils will go bad if left out, or undercooked. (Hemagglutinin and Botulism) Refrigerate leftovers. (And be sure to heat leftovers throughout - bring to a boil and then a rolling simmer for 10 to 15 mins.)
Serving Size: Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEOWSERS333.
Rinse and sort through beans discarding anything that might not be edible mixed in there (no manufacturing facility is perfect, and you could find rocks or something less appetizing). Place the dried beans in a stock pot and add the first two quarts of water and bring it to a boil. Boil for about 5 minutes. Add chopped vegetables and garlic. (You can even add stewed tomatoes to the mix). Add spices. Add gnocci. Once the gnocci begin to float, turn temp down to medium low and cover for about 25 minutes. This is a soup you can leave on the stove to simmer for a long time. Just be sure to stir it occasionally and make sure it doesn't burn.
Don't leave it out cooled for too long. Like other beans, lentils will go bad if left out, or undercooked. (Hemagglutinin and Botulism) Refrigerate leftovers. (And be sure to heat leftovers throughout - bring to a boil and then a rolling simmer for 10 to 15 mins.)
Serving Size: Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEOWSERS333.