Who can help out with a good health lentil soup.

naniu
naniu Posts: 17
edited September 20 in Recipes
Hey you guys I need help finding a recepe for a good lentil soup.
Something healthy and good.

Replies

  • Magenta15
    Magenta15 Posts: 850 Member
    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
    sabbles Posts: 37
    i *just* put the ingredients for this soup on my grocery list. it looks awesome, and it has gotten rave reviews.

    ***************************************************

    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
    creekprincess Posts: 1
    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
    lanteik Posts: 25
    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
    mamacindy81 Posts: 649 Member
    Thanks for these recipes! It's cold & rainy here in NC today. I wish I had a bowl right now!
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