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Dependable, hearty and nourishing, just like mom! This soup is
hearty enough to serve as a main dish, accompanied by bread and salad.
Preparation facts
Servings: 6
Yield: 10 cups (2.5L)
Ingredients
2 cups (500g) lentils, uncooked
10 cups (2.5L) water
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
3 medium new potatoes, cut in chunks
2 bay leaves
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper
Tabasco sauce, optional
Directions
Combine all ingredients in a large soup pot. Bring to a boil and then
reduce heat to simmer.
Cook covered for about 45 minutes, until the lentils are soft and start
to fall apart.
Some people prefer the lentils very soft, others prefer them a bit more
chewy. Use your judgement! If a spicier soup is desired, add more salt or pepper, or even a
splash or two of Tabasco sauce
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 288
Calories from Fat 7 (2%)
% Daily Value*
1%Total Fat 1g
1%Saturated
Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
0%Cholesterol 0mg
18%Sodium 435mg
30%Potassium 1065mg
18%Total
Carbohydrate 53g
87%Dietary
Fiber 21.9g
Sugars 6g
Sugar Alcohols 0g
40%Protein 20g