Spiced Lentil Soup

⁽¹⁾

I've had allspice in my chicken lentil stew before so I was pretty sure our family would like this one. We have all been suprised at how wonderful allspice tastes in a recipe like this and my kids said this even outranked the original recipe that my Mom's boyfriend had made. I would also rate this as fairly easy for home made soup. We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

1 hours Prep: 10 minutes Cook: 1 hours

422 calories per serving view nutrition facts

5 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	tablespoons	olive oil
2	tablespoons	butter, unsalted
1	each	onion	chopped
2	each	carrots	diced
2	each	celery stalks	diced
1	each	green bell pepper	cored,, seeded and diced
1	small	potato	boiling, waxy, peeled, diced
1	teaspoon	cumin	ground
1	teaspoon	chili powder	pure
3/4	teaspoon	allspice	ground
1	small	bay leaf
5	each	parsley sprigs
1/2	pound	lentils	picked over
6	cups	chicken broth
1	x	salt
1	x	black pepper	freshly ground

Directions

Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.

Increase the heat to medium, add the carrots and stir-cook for 1 minute.

Add the celery and stir-cook for 1 minute.

Add the green pepper and stir-cook for 1 minute.

Add the diced potato, cumin, chili powder, and allspice, stir-cook for 1 minute.

Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute.

Cover and simmer for about 1 hour, or until the lentils are tender.

The soup may be prepared in advance up to this point.

Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle.

Ladle the soup into warm bowls and serve steaming hot.

Reviews

I've had allspice in my chicken lentil stew before so I was pretty sure our family would like this one. We have all been suprised at how wonderful allspice tastes in a recipe like this and my kids said this even outranked the original recipe that my Mom's boyfriend had made. I would also rate this as fairly easy for home made soup. We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.
over 5 years ago by Prvb31Mom

-1

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 459g

Amount per Serving

Calories 422 35% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 5.0g	25%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 453mg	19%
Total Carbohydrate 49.0g	16%
Dietary Fiber 16.0g	65%
Sugars 9.0g
Protein 20.0g	41%

Vitamin A	91%		Vitamin C	46%
Calcium	7%		Iron	26%

* 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 apricot jam bars

Last Recipes Viewed

Recipe Bite

Grandma's Biscuits & Gravy

by Mark R. Vogel

Once a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in...