Lentil Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 142.5
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.2 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 5.2 g

View full nutritional breakdown of Lentil Soup calories by ingredient


Introduction

Rich tasting, filling, thrifty & quick. Can be vegan if you use vegetable bouillon. Goes great with warm corn bread. Rich tasting, filling, thrifty & quick. Can be vegan if you use vegetable bouillon. Goes great with warm corn bread.
Number of Servings: 5

Ingredients

    2 T olive oil
    1 medium onion chopped
    1 cup chopped carrot
    1 cup chopped celery
    salt
    black pepper
    1 bay leaf
    1/2 teaspoon ground thyme
    1.5 cups dry lentils
    2 bouillon cubes (vegetable or beef work best)
    4-5 cups water
    dash of cayenne pepper
    2 T dry sherry


Directions

Add olive oil to soup pot on medium high. Add onions, celery, carrot, a couple of dashes of salt & pepper. Stir and allow to cook until semi-soft -- about 3-4 minutes. Dissolve bouillon cubes in 1 cup of hot water. Add lentils to pot, stir in dissolved bouillon and 3 cups more water. Add thyme and bay leaf. Bring to boil, then turn to simmer and cover. Check beans for doneness in 20 minutes and add more water if needed. Simmer until beans will easily smash with the back of a spoon against the side of the pot. (Usually about 30-35 minutes total) Remove bay leaf. Blend in small batches or puree in pot with immersion blender to desired consistency. Return to pot and stir in sherry. Simmer for 5 more minutes & serve.

Makes 5 hearty servings

Number of Servings: 5

Recipe submitted by SparkPeople user ZUSAJ1.