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Spiced Lentil Soup

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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.















45 ml olive oil
30 ml butter, unsalted
1 each onions
2 each carrots
2 each celery stalks
1 each green bell peppers
cored, seeded and diced
1 small potatoes
boiling, waxy, peeled, diced
5 ml cumin
5 ml chili powder
3.8 ml allspice
1 small bay leaves
5 each parsley sprigs
226.8 g lentils
picked over
1.4 l vegetable stock
or other stock
1 x salt
1 x black pepper
freshly ground


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.


* not incl. in nutrient facts

Add review




Sault Ste marie, ON, Canada
 almost 5 years ago

Great soup, simple to prepare and delicious also ideal for cold days.
navin c.

Brooklyn, United States
 almost 4 years ago

For a prettier soup use red lentils instead of brown, and add 1 tsp of turmeric.

Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 31937% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 46mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 16g 65%
Sugars g
Protein 26g
Vitamin A 91% Vitamin C 45%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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