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Spiced Lentil Soup

Spiced Lentil Soup

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Submitted by utnojoed

We make things “from scratch” a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

YIELD

5 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
1 1
EACH ONIONS
chopped *
2 2
EACH CARROTS
diced *
2 2
EACH CELERY STALKS
diced *
1 1
EACH GREEN BELL PEPPERS
cored, seeded and diced *
1 1
SMALL SMALL POTATOES
boiling, waxy, peeled, diced
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CHILI POWDER
pure
¾ 3.8
TEASPOON ML ALLSPICE
ground
1 1
SMALL SMALL BAY LEAVES *
5 5
½ 226.8
POUND G LENTILS
picked over
6 1.4
CUPS L VEGETABLE STOCK
or other stock
1
X SALT *
1
X BLACK PEPPER
freshly ground *

Directions

Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.

Increase the heat to medium, add the carrots and stir-cook for 1 minute.

Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice, stir-cook for 1 minute.

Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender.

The soup may be prepared in advance up to this point.

Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle.

Ladle the soup into warm bowls and serve steaming hot.

* not incl. in nutrient facts Arrow up button

Comments


navinindia2000

Great soup, simple to prepare and delicious also ideal for cold days.
navin c.

anonymous

For a prettier soup use red lentils instead of brown, and add 1 tsp of turmeric.

 

 

Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 319 37% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 46mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 16g 65%
Sugars g
Protein 26g
Vitamin A 91% Vitamin C 45%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 
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