Lentil Soup

This recipe provided by eatFresh.org

Lentil Soup

3.06 from 19 votes
Lentils are high in protein and more delicate tasting than beans. Keep leftovers in the fridge for up to 3 days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Main Dish, Soups
Calories: 213
Ingredients Method Notes

Ingredients
  

  • 1/2 onion
  • 2 carrots
  • 2 garlic cloves
  • 2 Celery stalks
  • 1 tablespoon olive oil
  • 1 Salt and pepper
  • 1 cup Canned lentils
  • 1 Can of vegetable
  • 1/2 pound Turkey or chicken sausage
  • 1/2 tablespoon Vinegar
  • 1 teaspoon Dry thyme or Italian herbs
  • 1 bay leaf

Method
 

  1. Heat ½ tablespoon oil over medium heat in a large pot. Cook sausage (optional) 5-10 minutes until brown then remove from pot and set aside. Drain oil from pot.
  2. Add remaining oil, onion, carrot, celery and garlic. Cook until soft, 5-8 minutes.
  3. Add broth, sausage and bay leaf (optional). Boil moderately for 5 minutes.
  4. Add lentils, reduce heat to low and simmer for 3-5 minutes (canned lentils are already cooked and will become mushy if cooked much longer).
  5. Stir in vinegar (optional), season with salt and pepper to taste.

Notes

  • Chopped leek can be substituted for onion.
Serving size: 1 cup
Total calories: 213.2 Total fat: 8.1 g Saturated fat: 1.8 g Carbohydrates: 18 g Protein: 17.1 g Fiber: 6.3 g Sodium: 712.4 mg