Creole Lentil Soup
Yield
6 servingsPrep
15 minCook
90 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 2 | quarts |
water
boiling |
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | small |
sweet red bell peppers
chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
vegetable stock
powder |
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 2 | quarts |
water
boiling |
*
|
| 7.5 | ml |
salt
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | small |
sweet red bell peppers
chopped |
|
| 45 | ml |
vegetable oil
|
|
| 5 | ml |
vegetable stock
powder |
|
| 5 | ml |
brown sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 6E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
black pepper
|
*
|
Directions
Douse the lentils in the boiling water, add the salt and let them stand, covered, for an hour.
Heat the oil in a pot and add to the vegetable broth powder.
Add the diced vegetables, brown sugar, and a bay leaf, and sauté for a few minutes before adding it all to the lentils.
Cook over a low heat for about 1½ hours.
Mix together the flour and the or tomato puree.
Add a little of the hot soup, stirring well, then return it all to the pot.
Grind in some black pepper, heat through, and serve.
