I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesnt eat soup and wouldnt even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guestimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciotto and serve on top of soup under the shredded parmesan.

Posted on: Sep 9, 2004

Print Recipe

Ingredients

1 1/2 liters liquid vegetable stock

1 (500 g) bag red lentil, thoroughly washed and drained

2 cloves garlic, minced

1 1/2 large onion, diced

1 1/2 large red capsicum, diced

1 1/2 large carrot, diced

1/4 bunch celery, diced

1 bunch spinach, chopped

2 medium tomato, diced

1 large leek, chopped

200 g mushroom, chopped

250 g green beans, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh oregano, chopped

1 tablespoon fresh basil, chopped

1/2 tablespoon fresh ground pepper

1 1/2 tablespoons tomato paste

salt, to taste

shaved parmesan cheese

250 g prosciutto, if wanted

Directions

1
Add Vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
2
Once boiling, reduce to a simmer and cover.
3
This is where I start to chop up vegetables and add as each vegetable is prepared.
4
I usually add in this order Carrot,Green beans, Leek, Celery, Capsicum, Spinach, Tomato then Mushrooms.
5
Add Tomato paste.
6
Keep pot covered and stir every 10- 20 mins until Lentils have broken down.
7
Usually 60 to 90 minutes.
8
If the soup dries out add water.
9
Add Parsley, Oregano and Basil then simmer for another 10 minutes.
10
I usually then turn off stove, leave it covered until cooled then refridgerate overnight.
11
It is worth this process, however it can obviously be eaten straight away.
12
Before serving, add shaved parmasen as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
13
Hope you enjoy this as much as we all do!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

Featured Reviews for This Recipe

From: cause4chubbyhubby

On Apr 28, 2008

Veeeeeery tasty indeed! I didn't have the carrots and I was a tad short on the lentils. I ended up halving the recipe and still used close to five cups of stock. I think next time I'll use split peas for half of the lentils. Absolutely wonderful!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Roxygirl in Colorado

On Apr 27, 2008

I used my food processor and pressure cooker for this and that really sped up the prep. I really thought the fresh herbs gave this the extra touch. My husband even ate it (with saltines) and thought it was pretty good (high praise since he does not like lentils or split peas). My father in law and I happily ate the rest! This does make a lot but kept great in the fridge for about 2 weeks. Thanks Caithi, for posting. Roxygirl

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Pèllerin

On Jan 19, 2007

Fab-o! Conversions for those of us in the states: 1 1/2 liters = ~6 cups. "Red capsicums" = red bell peppers (or at least that's what I used 8-). 200 g = ~8 oz...250g = ~9 oz. Hope this helps! Postscript: Second time around, I chose to saute' most of the veggies, including mushrooms. Gave it a much "warmer" toastier flavor. Also ended up using 4 cups of Veg broth PLUS 4 cups of organic chicken broth, and it was still very thick - yummmy - see photo. THANKS!

8 people found this review helpful

Was this review helpful to you? YES | NO

From: Julie Trueman

On Jan 25, 2005

My Cousin pointed me in the direction of this site after cooking this soup. Can I say that I bothered to join just so I could rate it!This cook should bottle it and sell it! If you dont like this soup you have done something wrong!This is my new addiction and something that I can eat while pregnant - so healthy with heaps of taste! Im so pumped about this - please try of you can.WORTH EVERY SECOND OF CHOPPING!!

7 people found this review helpful

Was this review helpful to you? YES | NO

Read all 47 reviews

Nutrition Facts
Serving Size 1 (194g) Recipe makes 12 servings The following items or measurements are not included below: vegetable stock 1/2 tablespoon fresh ground pepper 250 g prosciutto
Calories 189
Calories from Fat 11		(6%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 61mg		2%
Potassium 700mg		20%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 7.7g	30%
	Sugars 4.0g
Protein 13.0g		25%
Vitamin A 5409mcg		108%
Vitamin B6 0.4mg		20%
Vitamin B12 0.0mcg		0%
Vitamin C 58mg		97%
Vitamin E 1mcg		3%
Calcium 77mg		7%
Iron 4mg		26%
detailed view... how is this calculated?

is this recipe not exactly what you are looking for?

or

Browse similar recipes by category

people who like this recipe also like:

what's popular now

Lentil Soup for People Who Thought They Hated Lentils!(meat Opti

| Edit...
My Notes:

My Notes

Ingredients

Directions

1

2

3

4

5

6

7

8

9

10

11

12

13

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

is this recipe not exactly what you are looking for?

or

Browse similar recipes by category

people who like this recipe also like:

what's popular now

Lentil Soup for People Who Thought They Hated Lentils!(meat Opti

| Edit... My Notes:

My Notes

Write a Review! (optional)

Ingredients

Directions

1

2

3

4

5

6

7

8

9

10

11

12

13

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

| Edit...
My Notes: