Who can help out with a good health lentil soup.

naniu

Hey you guys I need help finding a recepe for a good lentil soup.
Something healthy and good.

Magenta15

I just make it up as i go,

the otherday i put 2 cups dried lentils
can of diced tomatoes
onion
carrots
celery
and i think 4 cups of stock

into the crock pot and let it go, I also put a pork tenderloin in and then shredded it at t he end, or you could also add ham or sausage

or keep it completely veggie

it made ALOT lol.

sabbles

i *just* put the ingredients for this soup on my grocery list. it looks awesome, and it has gotten rave reviews.

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LENTIL SOUP WITH CHARD

Dorothy Madison, Cooking Light, OCTOBER 2003

1 3/4 cups dried brown lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons sea salt
Dash of dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups chopped onion
1 teaspoon ground cumin
6 cups torn Swiss chard
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
6 tablespoons plain whole yogurt
Preparation
Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.

Nutritional Information
Calories:283 (17% from fat)
Fat:5.2g (sat 2.8g,mono 1.4g,poly 0.5g)
Protein:18.2g
Carbohydrate:43.9g
Fiber:20g
Cholesterol:12mg
Iron:6.2mg
Sodium:810mg
Calcium:95mg

creekprincess

http://allrecipes.com/Recipe/Lentil-Chili-2/Detail.aspx

This is my favorite!! But I cook it in the crock pot all day instead of the dutch oven.

INGREDIENTS

* 1 pound lean ground turkey
* 1 (49.5 fluid ounce) can reduced-sodium chicken broth
* 2 cups lentils, rinsed
* 1 (15 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 medium onion, chopped
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1/4 teaspoon pepper

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DIRECTIONS

1. In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.

FOOTNOTE

*
Nutritional Analysis: One serving (1-1/2 cups) equals 278 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 918 mg sodium, 35 g carbohydrate, 12 g fiber, 25 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

lanteik

I got this off of allrecipes.com, and I really enjoyed it when I made it.

INGREDIENTS
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

DIRECTIONS
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

mamacindy81

Thanks for these recipes! It's cold & rainy here in NC today. I wish I had a bowl right now!