Alton Brown's Lentil Soup


4.7 of 5 (33)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.1 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 7.6 g

View full nutritional breakdown of Alton Brown's Lentil Soup calories by ingredient
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Introduction

This soup is yummy! It may not look very appealing but it tastes amazing! It's budget friendly too. :)

From the Food Network This soup is yummy! It may not look very appealing but it tastes amazing! It's budget friendly too. :)

From the Food Network
Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    1 cup finely chopped onion
    1/2 cup finely chopped carrot
    1/2 cup finely chopped celery
    2 teaspoons kosher salt
    1 pound lentils, picked and rinsed
    1 cup peeled and chopped tomatoes
    2 quarts vegetable broth
    1/2 teaspoon freshly ground coriander
    1/2 teaspoon freshly ground toasted cumin
    1/2 teaspoon freshly ground grains of paradise

    * You can substitute Black Pepper for the Grains of Paradise and Chicken Stock for Vegetable Stock. I used Wegmans Veggie Stock which has lower sodium then most stocks. I also added a couple cloves of garlic.

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.



Number of Servings: 6

Recipe submitted by SparkPeople user RAVENGIRL103.

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Member Ratings For This Recipe


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    Incredible!
    8 of 11 people found this review helpful
    This is just about what I make, but I add a can of black beans which gives it more body and a nice added taste. - 12/1/09

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  •  no profile photo

    Incredible!
    6 of 6 people found this review helpful
    This recipe is very close to the one my grandmother used to make with the eception of the seasoning. Nanna used oinion and garlic salt. She also tossed in some basil and parsley. - 1/26/10

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  •  no profile photo

    Incredible!
    6 of 6 people found this review helpful
    I make this exact recipe (from Alton, of course), except I have made a couple changes: for the tomatoes, I just use a can of diced tomatoes (the del monte brand with garlic and onion) and I add several cloves of minced garlic. Also, it's very filling- half a serving could easily be a whole meal. - 1/15/10

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  •  my profile photo

    Incredible!
    5 of 5 people found this review helpful
    We all just love this soup! I add a little balsamic vinegar at the end (to taste) - it gives it just the right edge! Also added some chunky brown mushrooms :) - 3/1/10

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    Incredible!
    5 of 5 people found this review helpful
    This does not look appetizing at all, but is SO good. It's a fantastic pantry soup as it can be made with a lot of dry ingredients. - 1/30/10

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