Try this Lentil Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
Add all remaining ingredients except the lemon and salt. Stir.
Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
Thicken Soup: transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2462g) | ||
Recipe Makes: 1 | ||
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Calories: 2035 | ||
Calories from Fat: 128 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6387.7mg | 220 % | |
Potassium 6043.9mg | 159 % | |
Total Carbohydrate 363.2g | 107 % | |
Dietary Fiber 150.6g | 603 % | |
Sugars, other 212.6g | ||
Protein 124.9g | 178 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2035
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