Lentil Soup

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Photo attribution: 

Flickr: brianna.lehman
Lentil Soup
Budget-friendly recipe
1199

Lentils are high in protein and more delicate tasting than beans. Keep leftovers in the fridge for up to 3 days.

Ingredients

½
chopped
2
chopped
2
minced
2
chopped
1
tablespoon
1
cup
rinsed and drained
½
pound
optional
½
tablespoon
optional
1
optional

What You'll Need

  • Cutting board
  • Knife
  • Can opener
  • Measuring spoon
  • Large pot
  • Large spoon

Directions

  1. Heat ½ tablespoon oil over medium heat in a large pot. Cook sausage (optional) 5-10 minutes until brown then remove from pot and set aside. Drain oil from pot.
  2. Add remaining oil, onion, carrot, celery and garlic. Cook until soft, 5-8 minutes.
  3. Add broth, sausage and bay leaf (optional). Boil moderately for 5 minutes.
  4. Add lentils, reduce heat to low and simmer for 3-5 minutes (canned lentils are already cooked and will become mushy if cooked much longer).
  5. Stir in vinegar (optional), season with salt and pepper to taste.

Chef Tips

  • Chopped leek can be substituted for onion.

Nutrition Info and more

Serving size:
1
cup
Total calories:
213.2
Total fat:
8.1 g
Saturated fat:
1.8 g
Carbohydrates:
18 g
Protein:
17.1 g
Fiber:
6.3 g
Sodium:
712.4 mg
Attribution

Publication: 

Author: 

Cooking Environment: 

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