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Nutrition Facts

Serving Size 1 (620g)

Recipe makes 8 servings

The following items or measurements are not included below:

1 teaspoon pepper

Calories 382
Calories from Fat 77 (20%)
Amount Per Serving %DV
Total Fat 8.6g 13%
Saturated Fat 1.3g 6%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1072mg 44%
Potassium 1100mg 31%
Total Carbohydrate 47.3g 15%
Dietary Fiber 17.5g 70%
Sugars 11.4g
Protein 17.4g 34%

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Lentil Soup (truly good and easy - eat your lentils!)

Recipe #72971 | 2½ hours | 10 min prep | add private note
evelyn/athens

By: evelyn/athens
Oct 9, 2003

A wonderful lentil recipe and very, very easy to make. Lentils are one of my favourite pulses. I'm sure this soup will make them one of yours. Freezes beautifully to provide you with dinner later on down the line when time short and you want a meal on the table - fast!

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
  2. 2
    Cook vegetables 10-15 minutes, until softened.
  3. 3
    Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.

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Featured Reviews for This Recipe

From: Lady Peaches

On Nov 22, 2009

This is fantastic soup (I'm eating it while I type this). I am sick right now and wanted something a little more substantial to eat after being on a liquid diet all day. I just happened to have a bag of lentils but I had never made anything with lentils before so I wanted a basic recipe to start from. I went with what I had so I cut the celery, used frozen carrots added at the same time as the lentils, two 14 oz cans of vegetable broth, a container of (probably 1.5 cups) tomato soup i had in my fridge instead of the ketchup and canned plum tomatoes. The seasonings were basically the same, I did not have cumin but added paprika and cayenne pepper, and used some old white wine and lemon juice instead of sherry. I know it's annoying when someone writes a review but they changed half of the ingredients but I have faith that the original recipe was better than what I made so it DEFINITELY gets five stars.

1 person found this review helpful

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  • From: Lacer

    On Nov 16, 2009

    Left out the oil and the sherry, but otherwise made as stated and it's wonderful!

    1 person found this review helpful

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  • From: windy_moon

    On Feb 3, 2007

    This is a recipe I need more than 5 stars for. OUTSTANDING! It was resonably easy and very satisfying to make, filling up the kitchen with wonderful smells for the afternoon. Now, here's the thing...I'm a giant lentil soup fan and I promise this is the best Lentil soup I've ever had...BUT, my husband who heretofore consider lentils poison, he loved the soup too! I have a lentil convert, thank you so much for this! (oh, and my teenage boys loved it too!)

    4 people found this review helpful

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  • From: pinklepurr

    On Jan 11, 2008

    Evelyn - I have made a few of your recipes and all of them are great! This is now my favorite lentil soup. I also use local red wine, (whatever is on hand) and red lentils. I use veg broth and don't usually have celery on hand, (hard to find in Turkey), but this recipe stands up well to improvisation. I probably make this soup once a week, year round, served up with crusty bread. Thanks for another great recipe!

    3 people found this review helpful

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  • Read all 20 reviews

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