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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (297g) Recipe makes 10 servings The following items or measurements are not included below: 1 ham bone red wine vinegar |
||
| Calories 155 | ||
| Calories from Fat 4 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 110mg | 4% | |
| Potassium 539mg | 15% | |
| Total Carbohydrate 27.9g | 9% | |
| Dietary Fiber 12.8g | 51% | |
| Sugars 3.3g | ||
| Protein 10.5g | 21% | |
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Lentil Soup
By: DDW
Jan 7, 2003
We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!
SERVES 10
Ingredients
- 2 cups lentils
- 2 quarts water
- 1 meaty ham bone or 3-4 ham hocks
- 1 medium onion, chopped
- 1-2 diced carrot
- 2 stalks chopped celery
- 1/4 cup finely chopped parsley
- 1 clove garlic, minced
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons red wine vinegar
Directions
1
Rinse the lentils and place them in a soup pot.2
Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.3
Salt& pepper to taste.4
Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.5
After long simmer add the can of tomatoes (do not drain) and vinegar.6
Simmer for 30 minutes more.7
Remove bone and put any meat back into the soup.8
Adjust any seasonings to taste.
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Featured Reviews for This Recipe
From: DaisyK3
On Jul 3, 2008
Wow! It was great. I used sliced ham instead of a ham hock. I also used fresh tomatoes instead of tinned. It is deffo a keeper.
From: Helping Hands
On Jun 29, 2008
Wonderful! We loved this healthy, good-for-you, hearty, delicious soup!!!! It was filled with veggies and fiber; very flavorful; filling; and warm and comforting. We found this to taste great at first serving, with leftovers that were almost even better; and it freezes very well. I definitely recommened what another reviewer recommended - instead of two quarts water, make this with one quart water, and one quart vegetable broth - it really adds flavor to this soup!!! I also added about five cloves of garlic, seasoning salt, several dashes of hot sauce, and some cayanne pepper, among other additions. Adding lots of extras to this soup really heightened the flavor, so I would recommend using this recipes as a base, then experimenting and adding lots of interesting spices and additions (this is why I gave it four stars instead of five - it is a great base, but does need a little something extra!). My final product was excellent, using this recipe as a base, and then being a creative chef! This is a dish that I will be making again and again!!
From: Kamark
On May 13, 2008
This lentil soup recipe has become the base for most lentil soups made in our household. We really love it. It's nourishing and comforting, and very forgiving of any veggies I find laying in the back of the crisper and want to throw in. I always put in one quart vegetable broth and one quart water rather than two quarts water. Also, I usually add a 28-ounce can of diced tomatoes instead of a 15-ounce can, some diced potatoes, a full handful of Italian seasoning, and a smoked ham hock for a nice, smoky flavor.
From: Shabby Sign Shoppe
On Mar 24, 2003
This is a great soup. I love lentil soup and my childhood neighbor from Greece used to make the best. This is the next best thing. Next time I will add some chopped frozen spinach, (1/2 a box) like she used to do. Thanks so much!
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