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Nutrition Facts
Serving Size 1 (85g) Recipe makes 6 servings The following items or measurements are not included below: 1 pinch dried marjoram vegetable stock red wine vinegar
Calories 171
Calories from Fat 47		(27%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 274mg		7%
Total Carbohydrate 24.0g		7%
	Dietary Fiber 4.3g	17%
	Sugars 2.0g
Protein 8.5g		16%
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Garlic Lentil Soup

Recipe #30858 | 1¾ hours | 10 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Sackville
Jun 10, 2002

This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

SERVES 6 (change servings and units)

Ingredients

1 cup red lentil, rinsed and drained
2 onions, finely chopped
2 garlic cloves
1 carrot, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 pinch dried marjoram or oregano
6 1/4 cups vegetable stock
2 tablespoons red wine vinegar
salt and pepper

Directions

1
Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
2
Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
3
Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
4
You can thin the soup out if you like with a little stock or water before serving.
5
To freeze: Freeze in a rigid container.
6
To reheat: Thaw and heat through.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Beans > Lentils
Preparation > Time to Make > < 4 hours
Preparation > Simple
Preparation > Equipment > Stove Top
Preparation > Number of Servings > OAMC/Freezer/Make Ahead
Occasion > Everyday

Featured Reviews for This Recipe

From: Chef #1443111

On Nov 10, 2009

Was awesomw, much meatier and filling than I expected.. I will make again soon.

0 people found this review helpful

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From: NewWifey

On Oct 27, 2009

I really liked this soup and so did my hubby! I am a garlic lover so I put a bit more than advised, I used a combo 1/2 mushroom and 1/2 chicken stock instead of the veggie, I used a sliced green onion I like the mild flavor, I can’t wait for it to get cold here in AZ so I can make this more often YUM thanks!

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From: LonghornMama

On Oct 14, 2005

Simple and satisfying. I used huge garlic cloves, otherwise followed the directions exactly. The red wine vinegar is a nice addition. Like most soups, this will be better when made ahead and will be as good as the stock used, I used my favorite #118875. This was one of my choices for Freeze It Tag, and of course it freezes and reheats very nicely as I knew it would. I often make soups and freeze in individual portions for lunch or a quick dinner. Thanks, Sackville Girl, for sharing your recipe!

6 people found this review helpful

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From: Fresh Ingredient Chef

On Dec 20, 2007

I made a mistake and put in red wine rather than red wine vinegar and then added a tsp of lemon juice, it turned out terrific. Recipe Zaar has made me a hero with all these good recipe's. Food out in restaurants simply does not taste as good any more. You start to get real picky once you learn to cook good foot.

3 people found this review helpful

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