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Favorite Lentil Soup

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Submitted by elvis

YIELD

8 servings

PREP

10 min

COOK

80 min

READY

90 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
2 2
LARGE LARGE ONIONS
chopped
3 3
EACH EACH CARROTS
grated
¾ 3.8
TEASPOON ML MARJORAM *
¾ 3.8
TEASPOON ML THYME *
28 809.2
3 ½ 828
CUPS ML STOCK
canned
3 ½ 828
CUPS ML WATER
1 ½ 355
CUPS ML LENTILS
rinsed and picked over
½ 2.5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
to taste *
¾ 177
CUP ML WHITE WINE
dry *
½ 118
CUP ML PARSLEY LEAVES
chopped
4 115.6
OUNCES ML/G CHEDDAR CHEESE
grated

Directions

In a large pot, heat the oil.

Sauté the onions, carrots, marjoram and thyme about 8 minutes, until the vegetables are soft.

Add the tomatoes, breaking them up.

Add the broth and lentils.

Bring to a boil, reduce the heat and simmer, covered, for 1 hour.

Add the salt, pepper, wine and parsley and simmer a few minutes more.

Ladle into bowls and sprinkle with grated cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 426g (15.0 oz)
Amount per Serving
Calories 244 25% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 706mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 13g 54%
Sugars g
Protein 29g
Vitamin A 87% Vitamin C 34%
Calcium 13% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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