Lentil Soup Anyone? Sounds weird but It was pretty darn good!

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LopezMona
LopezMona Posts: 142 Member
in Recipes
1 tbsp olive oil
5-6 stalks celery stalks chopped
4 large carrots chopped
1/2 large onion chopped
3 medium cloves garlic
Tamato sauce
Red wine vinegar
1 cup stewed tomatoes
Bay leaf
Thyme
I large stock of spinach
Salt & pepper
1 quart Vegetable or chicken broth (whichever you fancy) I used chicken.
1. Sauté the celery are its and onion till soft for about 10 minutes low-med heat.
Then toss in garlic for about a minute till fragrant. Then ad in tomato sauce and salt and pepper and cook for a minute.
1. Raise to high but have all liquid ingredients near. Toss in red wine vinegar and stewed tomatoes with its juices bring to boil add in stock once it begins to boil and in bay leaf and thyme then lentils let boil 5 minutes lower heat to med and let cook for 10-12 minutes.
3. Once the lentils are tender lower to low heat and toss in spinach and stir in then let sit additional 5 minutes.
I served mine with low fat part skim milk mozzarella cheese tossed on top.

Servings: 4
Nutrition facts per serving:
Calories: 179
Fat: 7.4
Protein: 7.4
Carbs: 23.4

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Replies

  • Fitwarrior7_Round_2
    Fitwarrior7_Round_2 Posts: 453 Member
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    I had some for lunch. Stay close to the bathroom...they clear you out.
  • LopezMona
    LopezMona Posts: 142 Member
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    @fitwarrior7_Round_2
    Thanks for the heads up this made me crack up and worry at the same time.
  • mistikal13
    mistikal13 Posts: 1,457 Member
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    It doesn't sound weird, I love lentil soup. Enjoy!
  • spinnerdell
    spinnerdell Posts: 232 Member
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    Sounds good, but it would be even better if lentils were included in the list of ingredients. :)
  • opalsqueak007
    opalsqueak007 Posts: 433 Member
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    Not weird :) Red lentil soup is lovely.
  • LopezMona
    LopezMona Posts: 142 Member
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    Oooooooops
  • LopezMona
    LopezMona Posts: 142 Member
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    LopezMona wrote: »
    1 tbsp olive oil
    5-6 stalks celery stalks chopped
    4 large carrots chopped
    1/2 large onion chopped
    3 medium cloves garlic
    Tamato sauce
    Red wine vinegar
    1 cup stewed tomatoes
    1 1/4 cup green lentils not red!
    Bay leaf
    Thyme
    I large stock of spinach
    Salt & pepper
    1 quart Vegetable or chicken broth (whichever you fancy) I used chicken.
    1. Sauté the celery are its and onion till soft for about 10 minutes low-med heat.
    Then toss in garlic for about a minute till fragrant. Then ad in tomato sauce and salt and pepper and cook for a minute.
    1. Raise to high but have all liquid ingredients near. Toss in red wine vinegar and stewed tomatoes with its juices bring to boil add in stock once it begins to boil and in bay leaf and thyme then lentils let boil 5 minutes lower heat to med and let cook for 10-12 minutes.
    3. Once the lentils are tender lower to low heat and toss in spinach and stir in then let sit additional 5 minutes.
    I served mine with low fat part skim milk mozzarella cheese tossed on top.

    Servings: 4
    Nutrition facts per serving:
    Calories: 179
    Fat: 7.4
    Protein: 7.4
    Carbs: 23.4
    Fitwarrior7_Round_2 wrote: »
    I had some for lunch. Stay close to the bathroom...they clear you out.

  • tinascar2015
    tinascar2015 Posts: 413 Member
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    No, not weird at all. I've been making it for years, but with broth made from a ham bone and some diced ham. It's a wonderful winter comfort food. But topping it with mozzarella? Hmm, dunno about that part.
  • LopezMona
    LopezMona Posts: 142 Member
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    @ tinascar2015 I'm a cheese lover it made it thick
  • ZBuffBod
    ZBuffBod Posts: 297 Member
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    It is really delicious. I make it all the time, especially when our church does the 21 day Daniel Fast. I sometimes add any combination of zucchini, yellow squash, cabbage, bokchoy, red skin potatoes, corn on the cobb, and leeks. Occasionally, I add smoked turkey wings. I still have a container in my freezer from when I made the last batch a couple weeks ago.
  • Katerina9408
    Katerina9408 Posts: 276 Member
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    I love lentils soup too but I make it thicker and put more olive oil
  • spoffy
    spoffy Posts: 17 Member
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    I made a lentil soup the other day with Sweet potatoes, red lentils, beet greens, spinach, onion and garlic. It was so good, I've been raving about it to everyone. It was my first time making lentils too!
  • LopezMona
    LopezMona Posts: 142 Member
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    @spoffy that sounds delicious ill have to try it out!
  • spinnerdell
    spinnerdell Posts: 232 Member
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    Thank you for sharing your lovely recipe. I've been making lentil soup for many years, each batch a little different, and your version is a winner with its variety of vegetables and splash of vinegar.
  • letsdothis511
    letsdothis511 Posts: 27 Member
    edited April 2015
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    How much lentils? Edit: 1 1/4 cup green lentils

    Thanks
  • rainbowbow
    rainbowbow Posts: 7,490 Member
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    I love lentils!

    But just a word of advice... Lentils (and beans for that matter) should NEVER be salted before they are fully cooked. It's also a good idea to wait on adding any acids (like tomato) until they are soft. Doing so at the beginning affects the way the shell of the lentils opens and can result in a less-than-desirable texture.

    I make my lentils with almost the exact same recipe as yours, and it's delicious. :)
  • laoryn
    laoryn Posts: 11 Member
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    But once, just once, right, I'd like to keep the lentils off the floor.
  • Nicolee_2014
    Nicolee_2014 Posts: 1,572 Member
    edited April 2015
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    Not weird. I ate lentil soup last night for dinner *yummy*
  • PrizePopple
    PrizePopple Posts: 3,133 Member
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    Lentil soup is a winter time staple in my house. :P
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,576 Member
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    spinnerdell wrote: »
    Sounds good, but it would be even better if lentils were included in the list of ingredients. :)

    Maybe that's the weird part. ;)

    I love lentil soup. In fact, I brought some for lunch today. Though mine has fewer ingredients than this recipe, which sounds pretty delicious.

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