Pseudo-Sophisticated French Lentil Soup

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Pseudo-Sophisticated French Lentil Soup

4.3 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 243.6
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 873.4 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 17.3 g
  • Protein: 15.5 g

View full nutritional breakdown of Pseudo-Sophisticated French Lentil Soup calories by ingredient
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Introduction

I call this soup pseudo-sophisticated because of how gourmet it tastes, even though it is one of the easiest things to make! I got this recipe off of www.vegweb.com and I absolutely love it. I have made some modifications but its basically the same. This soup has AMAZING fiber and protein values. I call this soup pseudo-sophisticated because of how gourmet it tastes, even though it is one of the easiest things to make! I got this recipe off of www.vegweb.com and I absolutely love it. I have made some modifications but its basically the same. This soup has AMAZING fiber and protein values.
Number of Servings: 8

Ingredients

    1 large onion, diced
    1 stalk celery, chopped
    1 medium carrot, chopped
    6 cloves garlic, smashed
    2 bay leaves
    4 ounces (about 1/2 cup) tomato paste
    1 1/2 cup red wine
    16 oz. dried lentils, sorted and rinsed (about 2 cups...french green lentils work well here as they do not tend to get as mushy as other types)
    6 cup vegetable broth
    1 tablespoon dried thyme
    2 tablespoon dried oregano
    1 tablespoon Dijon mustard
    pepper to taste
    optional: chopped spinach (frozen or fresh)

Directions

1.) Spray non stick spray in a large soup pan and put on over medium-high heat. Add onions and celery and carrot. Saute until they start to take on color. Add bay leaves and garlic. After two minutes (or if the garlic starts to burn) work in the tomato paste and add the wine. Reduce by three-quarters.


2.) Add the lentils and enough broth to cover with a couple inches of liquid. Simmer uncovered, periodically stirring and adding enough broth (or water, if you run out of broth) to cover.


3.) The soup should cook for about 40 minutes or until the lentils are tender. Add enough water for your desired consistency. Add a couple tablespoons of crushed thyme or oregano, and season to taste with pepper. If your broth is sodium-free you can add salt, but be careful- a lot of vegetable broth contain a lot of salt! Stir in a heaping spoonful of Dijon mustard and serve immediately.


This is good to pair with some barley, rice, or quinoa for complete protein. Or, maybe just a big hunk of crusty bread.


Number of Servings: 8

Recipe submitted by SparkPeople user ILANSTERMONSTER.

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  • 3 of 7 people found this review helpful
    did not like it. Once I elimated some of the ingredients and added a few others it was good to go> I give it a two. - 1/20/10

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  • Incredible!
    1 of 1 people found this review helpful
    I followed the recipe exactly, and loved the flavor of this soup. An excellent variation on a favorite. Thank you for sharing! - 12/13/11

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  • Incredible!
    1 of 1 people found this review helpful
    I made this without any of the spices except the bay leaves because I got lazy. It is easy and delicious! My husband and I eat it with a spoonful of plain yogurt mixed in. We're making it for guests tonight! - 4/3/10

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  • Very Good
    1 of 1 people found this review helpful
    this was a great recipe. I made my own changes to it (i didn't use thyme or the dijon mustard) but it is an all around hearty soup. If you aren't opposed to eating meat, try adding chicken or beef broth instead of the veggie broth, and throw in some cubed chicken, venison, beef, etc. Bon appetite! - 7/13/09

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  • Really good! - 11/7/15

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