101 Cookbooks Lentil Soup

101 Cookbooks Lentil Soup

5 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 130.4
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 523.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 7.5 g

View full nutritional breakdown of 101 Cookbooks Lentil Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it. The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it.
Number of Servings: 7

Ingredients

    2 cups black beluga lentils (or green French lentils), picked over and rinsed*
    1 tablespoon extra virgin olive oil
    1 large onion, chopped
    1 teaspoon fine-grain sea salt
    1 28-ounce can crushed tomatoes, preferably fire-roasted**
    2 cups water
    3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

    optional; other seasonings - You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

    *Use French green lentils or black beluga lentils; they hold their shape nicely and don't go to mush in the pot, and they make this soup much more appealing. Word to the wise - take a moment to really look through your dried beans - nothing ruins eating this soup like finding a bit of grit with your teeth :)

    **Use fire-roasted crushed tomatoes if you can find them. If not, regular crushed tomatoes are just fine.

    (I normally use about a teaspoon each of dried oregano, sumac, chipotle, fresh ground black pepper, and 1 clove garlic, minced, all added in to the oil when I first put the onions to saute.)

Directions

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, garlic and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a drizzle of olive oil, a poached egg or some diced avocado on top.

Makes 6 to 8 1.5 cup servings.




Number of Servings: 7

Recipe submitted by SparkPeople user COMMITMENTS.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.