Lentil Soup
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 71.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 248.6 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.1 g
- Protein: 3.9 g
View full nutritional breakdown of Lentil Soup calories by ingredient
Introduction
This comforting soup is low on fat and high on fiber. Very filling and a little goes a long way. This comforting soup is low on fat and high on fiber. Very filling and a little goes a long way.Number of Servings: 15
Ingredients
-
500 grams Orange Lentils
2 cups Onions, sliced thin
2 medium Potatos, peeled and grated
1 medium Carrot, peeled and grated
4 cloves Garlic, diced
1 tbsp Chili powder
1 tsp Nutmeg, ground
1 tsp Ginger, ground
1/2 Tbsp Salt
1 tsp Black Pepper
Olive oil, for sauteeing
2L Water + water for soaking lentils
Lemon wedges
Tips
*To avoid a major mess, cover blender with towel before pulsing/blending.
*Turn off heat for 5-10 minutes before blending.
*For an added crunch, dice some thin pita bread and fry in olive oil, then drop a few pieces on top (not included in calorie count).
*Like heat? Add a splash of your favorite hot sauce on top with the lemon.
Directions
1. In a large bowl, soak lentils in water for about two hours.
2. In a large soup pot, saute onions and garlic in olive oil until tender.
3. Add grated potatoes and carrots, and continue to saute until tender.
4. Drain lentils and add to mixture.
5. Add spices and stir until incorporated.
6. Cover with approximately 2L of water and place lid on pot.
7. On high heat, allow soup to come to a rolling boil, then lower heat to medium. Boil for 30-45 minutes, stirring occasionally, until potatoes have dissolved and lentils are opaque or light yellow in color.
8. Use a blender to puree soup into a thicker, velvety texture.
9. Serve hot with fresh lemon wedges.
Serving Size: Makes 15 1-cup servings
2. In a large soup pot, saute onions and garlic in olive oil until tender.
3. Add grated potatoes and carrots, and continue to saute until tender.
4. Drain lentils and add to mixture.
5. Add spices and stir until incorporated.
6. Cover with approximately 2L of water and place lid on pot.
7. On high heat, allow soup to come to a rolling boil, then lower heat to medium. Boil for 30-45 minutes, stirring occasionally, until potatoes have dissolved and lentils are opaque or light yellow in color.
8. Use a blender to puree soup into a thicker, velvety texture.
9. Serve hot with fresh lemon wedges.
Serving Size: Makes 15 1-cup servings