Rustic Lentil Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 121.5
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 57.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 4.5 g
- Protein: 5.1 g
View full nutritional breakdown of Rustic Lentil Soup calories by ingredient
Introduction
from Deborah Madison's "Vegetable Soups" cookbook from Deborah Madison's "Vegetable Soups" cookbookNumber of Servings: 8
Ingredients
* Lentils (brown or mixed), 1.5 cup, soaked if possible
* Olive Oil, 3 tbsp
* Onions, raw, 1 cup, chopped
* *Bell Pepper, Red Raw, 0.5 cup
* Parsley, 2 tbsp
* Tomato Paste, 2 tbsp
* *Garlic (1 Clove), 6 gram(s)
* *Dry Mustard, 1 tsp
* *Wine, dry, white or red, 4 oz
* * Water, vegetable stock, or chicken broth, 6-8 cups
** 1 bay leaf
** Hefty bunch of spinach, stems removed, and chopped
Directions
Makes about 2 quarts
**************
Warm the oil in a wide soup pot.
Add the onion, carrot, red pepper, and parsley. Cook over medium heat, stirring now and then, until the onion is softened and starting to color, about 10 minutes.
Add the garlic, then stir in the tomato paste and mustard, working both into the vegetables and cooking until there's a film on the bottom of the pot. Pour in the wine, scrape up the pan juices, then simmer until partially reduced for a few minutes.
Drain the lentils and add them to the pot with the bay leaf and water, using the larger amount if the lentils were soaked only briefly. Bring to a boil, then reduce the heat to a simmer, cover the pan, and cook for 30 minutes. Add 1 1/2 teaspoons of salt and continue cooking until the lentils are soft, another 10 to 20 minutes. Taste for salt and season with pepper.
Add the spinach to the soup and cook until wilted, about 2 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BUMP12.
**************
Warm the oil in a wide soup pot.
Add the onion, carrot, red pepper, and parsley. Cook over medium heat, stirring now and then, until the onion is softened and starting to color, about 10 minutes.
Add the garlic, then stir in the tomato paste and mustard, working both into the vegetables and cooking until there's a film on the bottom of the pot. Pour in the wine, scrape up the pan juices, then simmer until partially reduced for a few minutes.
Drain the lentils and add them to the pot with the bay leaf and water, using the larger amount if the lentils were soaked only briefly. Bring to a boil, then reduce the heat to a simmer, cover the pan, and cook for 30 minutes. Add 1 1/2 teaspoons of salt and continue cooking until the lentils are soft, another 10 to 20 minutes. Taste for salt and season with pepper.
Add the spinach to the soup and cook until wilted, about 2 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BUMP12.