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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%
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Menus using this recipe:

Pennsylvania Dutch Autumn Supper

Molly53

Favorite Vegetarian OAMC

vigilant20

Lentil Soup for People Who Thought They Hated Lentils! - Meat Op

Recipe #99564 | 2 hours | 30 min prep | add private note

⁽⁶⁸⁾ RATE IT NOW Print Recipe

By: Caithi Romeo
Sep 9, 2004

I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't 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 guesstimates 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 prosciutto and serve on top of soup under the shredded Parmesan.

SERVES 12 (change servings and units)

Ingredients

1 1/2 liters liquid vegetable stock
1 (500 g) bag red lentils, thoroughly washed and drained
2 garlic cloves, minced
1 1/2 large onions, diced
1 1/2 large red capsicums, diced
1 1/2 large carrots, diced
1/4 bunch celery, diced
1 bunch spinach, chopped
2 medium tomatoes, diced
1 large leek, chopped
200 g mushrooms, 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 minutes until lentils have broken down, usually 60 to 90 minutes.
7
If the soup dries out add water.
8
Add parsley, oregano and basil, and then simmer for another 10 minutes.
9
I usually then turn off stove, leave it covered until cooled then refrigerate overnight.
10
It is worth this process, however it can obviously be eaten straight away.
11
Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
12
Hope you enjoy this as much as we all do!

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Featured Reviews for This Recipe

From: Chef #1329449

On Oct 31, 2009

Added a bit more garlic than original recipe, and also sauteed the onions/leeks/garlic as suggested by another reviewer. Absolutely wonderful . . . by far the best lentil soup recipe I've come across!

0 people found this review helpful

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From: Peachie Keene

On Oct 25, 2009

A bit tedious.... but OH so good! I had everyone eating it - even the picky eaters. And to think how nutritious each serving is. It was even better for leftovers. Now on a more personal note, I served mine with the cooked prosciutto, shredded romano cheese, and olive oil drizzled on top. Mmmm.... UPDATE!: I roasted some jalapenos, prosciutto, and garlic drizzled with evoo in the oven on 350 until just a tad bit crispy, removed, and minced. We put a dollop of the final product atop the soup and sprinkled with parmesan cheese. Our new favorite way to eat this dish!

0 people found this review helpful

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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!

32 people found this review helpful

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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!!

15 people found this review helpful

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