Green Lentil Soup

3 hours Prep: 30 minutes Cook: 2 hours

208 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	cup	lentils, green
1	medium	onion	grated
3 1/2	ounces	olive oil
10	ounce can	tomatoes	crushed
2	tablespoons	tomato paste
3	tablespoons	red vinegar
1/2	teaspoon	salt
1/2	teaspoon	black pepper
2	tablespoons	italian parsley	chopped
1/2	teaspoon	basil
3	each	garlic cloves
2	each	bay leaves

Directions

Soak lentils.

Drain, rinse and add salt.

Set aside.

With heat at medium, add olive oil to the pot and grated onion with parsley.

Cook to a golden colour.

Add 4 litres of water and lentils.

Bring to a boil.

Add bay leaves, garlic, basil, pepper, tomatoes and paste.

Cook for 2 1/2 hours, stirring every half an hour.

Check the cooking lentils and ensure there is enough water.

Before serving, add red vinegar, mix well.

Check seasonings.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 86g

Amount per Serving

Calories 208 53% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 156mg	6%
Total Carbohydrate 19.0g	6%
Dietary Fiber 8.0g	33%
Sugars 2.0g
Protein 7.0g	14%

Vitamin A	7%		Vitamin C	14%
Calcium	3%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Green Tomato Salsa

Last Recipes Viewed

Recipe Bite

Don't Be Chicken

by Mark R. Vogel

Tonight I'm roasting a chicken. I will fill the cavity with chopped onion, lemon, garlic, parsley, rosemary, salt and pepper. I will then...

Member Review

Shrimp Paesano

Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)

Reviewed by KarenZipdrive