Category: Vegetarian

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup
Yields 6
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
1848 calories
160 g
90 g
121 g
52 g
30 g
3683 g
8580 g
86 g
1 g
86 g
Nutrition Facts
Serving Size
3683g
Yields
6
Amount Per Serving
Calories 1848
Calories from Fat 1071
% Daily Value *
Total Fat 121g
187%
Saturated Fat 30g
149%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 72g
Cholesterol 90mg
30%
Sodium 8580mg
357%
Total Carbohydrates 160g
53%
Dietary Fiber 35g
140%
Sugars 86g
Protein 52g
Vitamin A
491%
Vitamin C
577%
Calcium
56%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lbs ripe plum tomatoes, cut in half
  2. 1/4 cup olive oil, plus
  3. 2 tablespoons olive oil
  4. 1 tablespoon kosher salt
  5. 1 1 /2 teaspoons fresh ground black pepper
  6. 2 cups chopped yellow onions
  7. 6 garlic cloves, minced
  8. 2 tablespoons butter
  9. 1 /4 teaspoon crushed red pepper flakes
  10. 1 (28 ounce) cans plum tomatoes (with their juice)
  11. 4 cups fresh basil leaves, packed
  12. 1 teaspoon fresh thyme leave
  13. 1 quart chicken stock or 1 quart water
Instructions
  1. 1. Preheat the oven to 400 degrees.
  2. 2. Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
  3. 3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  4. 4. In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter,
  5. and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
  6. 5. Add the oven roasted tomatoes, including the liquid on the baking sheet.
  7. 6. Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest
  8. blade.
  9. 7. Taste for seasonings.
  10. 8. Serve
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calories
1848
fat
121g
protein
52g
carbs
160g
more
NoMayo https://nomayo.us/
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Potato-Leek Soup

Potato-Leek Soup
Print
1891 calories
270 g
182 g
70 g
58 g
44 g
3473 g
4535 g
16 g
3 g
21 g
Nutrition Facts
Serving Size
3473g
Amount Per Serving
Calories 1891
Calories from Fat 618
% Daily Value *
Total Fat 70g
108%
Saturated Fat 44g
220%
Trans Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 182mg
61%
Sodium 4535mg
189%
Total Carbohydrates 270g
90%
Dietary Fiber 20g
79%
Sugars 16g
Protein 58g
Vitamin A
75%
Vitamin C
168%
Calcium
45%
Iron
110%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cloves garlic
  2. 1 bunch leeks*
  3. ¾ stick butter
  4. 1 T. vinegar
  5. 2 t. tarragon
  6. 8 cups "chicken" broth**
  7. Dash pepper
  8. 8 small potatoes (cubed)
  9. 1T lemon juice
Instructions
  1. 1. Saute garlic in butter, then add leeks.
  2. 2. Cook for 15 minutes so that the leeks are softened.
  3. 3. Add broth and seasonings
  4. 4. Add potatoes (you can use any kind, but I like to use redskins, unpeeled.)
  5. 5. Cook for 30 minutes
  6. 6. Puree solids
  7. 7. Add lemon juice and serve.
Notes
  1. Optional: some people add heavy cream at the end. You can also serve with croutons.
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calories
1891
fat
70g
protein
58g
carbs
270g
more
NoMayo https://nomayo.us/
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Mushroom-Barley Soup -NYT

Mushroom-Barley Soup -NYT
Yields 4
Print
Total Time
45 min
Total Time
45 min
1155 calories
205 g
0 g
31 g
28 g
4 g
571 g
1213 g
14 g
0 g
24 g
Nutrition Facts
Serving Size
571g
Yields
4
Amount Per Serving
Calories 1155
Calories from Fat 270
% Daily Value *
Total Fat 31g
47%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 1213mg
51%
Total Carbohydrates 205g
68%
Dietary Fiber 43g
173%
Sugars 14g
Protein 28g
Vitamin A
613%
Vitamin C
20%
Calcium
14%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 ounce dried porcini mushrooms (about 1 cup)
  2. 2 tablespoons olive oil
  3. ¼ pound shiitake or button mushrooms, stemmed and roughly chopped
  4. 3 medium carrots, peeled and sliced
  5. 1 cup pearl barley
  6. Salt and pepper
  7. 1 bay leaf
  8. 1 tablespoon soy sauce
Instructions
  1. Preparation
  2. Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
  3. Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.
Notes
  1. Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.
Adapted from New York Times
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calories
1155
fat
31g
protein
28g
carbs
205g
more
Adapted from New York Times
NoMayo https://nomayo.us/
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Mushroom Barley Soup

Mushroom and Barley Soup
Yields 6
Print
1465 calories
236 g
0 g
28 g
85 g
5 g
3001 g
17860 g
23 g
0 g
20 g
Nutrition Facts
Serving Size
3001g
Yields
6
Amount Per Serving
Calories 1465
Calories from Fat 249
% Daily Value *
Total Fat 28g
43%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 17860mg
744%
Total Carbohydrates 236g
79%
Dietary Fiber 49g
196%
Sugars 23g
Protein 85g
Vitamin A
258%
Vitamin C
90%
Calcium
33%
Iron
96%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons dried porcini mushrooms
  2. 2 tablespoons margarine
  3. 1 large onion, thinly sliced
  4. 2 ribs celery with leaves, diced
  5. 1/4 cup parsley
  6. 1 carrot, peeled and sliced
  7. 3 cloves garlic, chopped
  8. 1 pound fresh porcini or other mushrooms
  9. 1 tablespoon flour
  10. 2 quarts beef broth or water
  11. 1 cup whole barley
  12. 2 teaspoons salt
Instructions
  1. 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
  2. 2. Coarsely chop the dried mushrooms.
  3. 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
  4. 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
  5. 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.
  6. 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
  7. 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
  8. 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
beta
calories
1465
fat
28g
protein
85g
carbs
236g
more
NoMayo https://nomayo.us/
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Mushroom Barley Soup

Mushroom and Barley Soup
Yields 6
Print
2670 calories
350 g
86 g
94 g
118 g
18 g
4122 g
4494 g
73 g
0 g
71 g
Nutrition Facts
Serving Size
4122g
Yields
6
Amount Per Serving
Calories 2670
Calories from Fat 836
% Daily Value *
Total Fat 94g
145%
Saturated Fat 18g
89%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 57g
Cholesterol 86mg
29%
Sodium 4494mg
187%
Total Carbohydrates 350g
117%
Dietary Fiber 54g
218%
Sugars 73g
Protein 118g
Vitamin A
380%
Vitamin C
63%
Calcium
31%
Iron
92%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 qts (12 cups) chicken or mushroom stock (low sodium okay)
  2. 1 1/4 cups pearl barley
  3. 2 bay leaves
  4. 6 dried shitake mushrooms
  5. 1/4 cup extra virgin olive oil, divided
  6. 1 large onion, chopped
  7. 1 cup chopped celery, including leaves
  8. 1 cup peeled and chopped carrots
  9. 2 cloves crushed garlic
  10. 1 lb white mushrooms, scrubbed and sliced
  11. Salt and pepper
Instructions
  1. Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now
  2. While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.
  3. Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.
  4. Chop the soaked, softened mushrooms into small pieces and reserve.
  5. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.
  6. Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.
  7. Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!
  8. Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.
  9. Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.
  10. After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.
  11. Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.
  12. Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.
Notes
  1. You will also need
  2. Large stock pot, timer, small saucepan, skillet, paper coffee filter or clean mesh coffee filter
  3. Word doc on file has pictures.
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calories
2670
fat
94g
protein
118g
carbs
350g
more
NoMayo https://nomayo.us/
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Hearty Minestrone with Celery and Parmesan

Hearty Minestrone with Celery and Parmesan
Print
1996 calories
272 g
22 g
63 g
105 g
12 g
2037 g
1380 g
56 g
0 g
44 g
Nutrition Facts
Serving Size
2037g
Amount Per Serving
Calories 1996
Calories from Fat 546
% Daily Value *
Total Fat 63g
97%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 30g
Cholesterol 22mg
7%
Sodium 1380mg
58%
Total Carbohydrates 272g
91%
Dietary Fiber 72g
287%
Sugars 56g
Protein 105g
Vitamin A
222%
Vitamin C
95%
Calcium
96%
Iron
161%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 2 cups diced celery plus 1/2 cup chopped celery leaves, divided
  3. 1/2 cup diced onion
  4. 1/2 cup diced carrot
  5. 1 clove garlic, chopped
  6. 1 teaspoon celery seed
  7. 1/2 teaspoon freshly ground pepper
  8. 4 cups reduced-sodium chicken broth or vegetable broth
  9. 1/3 cup whole-wheat orzo or other small pasta
  10. 1 15-ounce can diced tomatoes
  11. 1 3/4 cups cooked chickpeas or cannellini beans or one 15-ounce can, rinsed
  12. 1/4 cup packed grated Parmigiano-Reggiano cheese, plus more for serving
Instructions
  1. Heat oil in a large saucepan or wide shallow soup pot over medium heat. Add diced celery, onion, carrot, garlic, celery seed and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  2. Add broth and bring to a boil. Add pasta and cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas (or beans), half the celery leaves and 1/4 cup cheese. Cook over medium heat until steaming-hot, 3 to 5 minutes. Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.
Notes
  1. Make Ahead Tip: Cover and refrigerate for up to 1 day.
beta
calories
1996
fat
63g
protein
105g
carbs
272g
more
NoMayo https://nomayo.us/
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Mighty Minestrone

Mighty Minestrone
Yields 8
Print
3475 calories
237 g
325 g
200 g
196 g
70 g
5584 g
7837 g
60 g
0 g
117 g
Nutrition Facts
Serving Size
5584g
Yields
8
Amount Per Serving
Calories 3475
Calories from Fat 1778
% Daily Value *
Total Fat 200g
308%
Saturated Fat 70g
350%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 99g
Cholesterol 325mg
108%
Sodium 7837mg
327%
Total Carbohydrates 237g
79%
Dietary Fiber 48g
190%
Sugars 60g
Protein 196g
Vitamin A
931%
Vitamin C
430%
Calcium
363%
Iron
129%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/3 pound sliced pancetta, chopped
  2. 3 medium red onions, chopped
  3. 4 celery ribs, chopped
  4. 2 medium carrots, chopped
  5. 1/3 cup extra-virgin olive oil
  6. 1 bunch kale (or Swiss chard)
  7. 6 garlic cloves, finely chopped
  8. 2 tablespoons tomato paste
  9. 1 (28-ounce) can whole tomatoes in juice
  10. 3 quarts hot water
  11. 5 cups coarsely chopped spinach (6 ounces)
  12. 5 cups coarsely chopped escarole (1/2 pound)
  13. 1 piece Parmigiano-Reggiano rind (about 3 by 11/2 inches)
  14. 1 (19-ounce) can cannellini beans, rinsed and drained
  15. ½ cup dried ditalini or other small pasta
  16. Extra-virgin olive oil for drizzling
  17. Grated Parmigiano-Reggiano
Instructions
  1. Cook pancetta, onions, celery and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
  2. Cut out stems from kale and chop stems, reserving leaves. Stir kale stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.
  3. Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes.
  4. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
  5. Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
  6. Bring to a simmer.
  7. Stir in spinach, escarole, chopped kale leaves and Parmesan rind.
  8. Simmer, covered, until greens are tender, about 40 minutes.
  9. Stir in beans and pasta, simmer, partially covered, for 10-15 minutes or until pasta is tender. Discard rind. Season soup with salt and pepper.
Adapted from Recipe adapted from Gourmet
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calories
3475
fat
200g
protein
196g
carbs
237g
more
Adapted from Recipe adapted from Gourmet
NoMayo https://nomayo.us/
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Hearty Bean and Barley Soup

Hearty Bean and Barley Soup
Yields 8
Print
1973 calories
309 g
44 g
41 g
118 g
15 g
3180 g
2767 g
24 g
0 g
23 g
Nutrition Facts
Serving Size
3180g
Yields
8
Amount Per Serving
Calories 1973
Calories from Fat 362
% Daily Value *
Total Fat 41g
64%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 16g
Cholesterol 44mg
15%
Sodium 2767mg
115%
Total Carbohydrates 309g
103%
Dietary Fiber 75g
300%
Sugars 24g
Protein 118g
Vitamin A
952%
Vitamin C
223%
Calcium
139%
Iron
146%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 7 cups fat-free, low-sodium chicken broth
  2. 1/4 tsp. crushed red pepper
  3. 6 garlic cloves, crushed
  4. 2 (4-inch) rosemary sprigs (I just used dried rosemary)
  5. 1 (19 ounce) can dark red kidney beans, rinsed and drained (I use 2 normal size cans)
  6. 2 tsp. olive oil
  7. 1 cup chopped onion
  8. 1 cup finely chopped carrot
  9. 1/4 cup chopped celery (I use a whole cup)
  10. 1 (14-1/2 ounce) can diced tomatoes, undrained
  11. 1 cup uncooked quick-cooking barley
  12. 10 cups torn spinach leaves (about 4 ounces) (I used 1/2 bag of spinach)
  13. 1/4 tsp freshly-ground black pepper
  14. 1/2 cup (2 ounces) grated fresh Parmesan cheese
Instructions
  1. Bring first 4 ingredients to boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids
  2. Measure 1 cup beans and mash with a fork in a small bowl. Reserve the remaining whole beans.
  3. Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth
  4. Mixture, mashed beans, whole beans, tomatoes, and barley. Bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.
beta
calories
1973
fat
41g
protein
118g
carbs
309g
more
NoMayo https://nomayo.us/
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Greek Lentil Soup

Greek Lentil Soup
Yields 6
Print
1983 calories
318 g
0 g
34 g
108 g
3 g
2938 g
5411 g
38 g
0 g
28 g
Nutrition Facts
Serving Size
2938g
Yields
6
Amount Per Serving
Calories 1983
Calories from Fat 299
% Daily Value *
Total Fat 34g
52%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 5411mg
225%
Total Carbohydrates 318g
106%
Dietary Fiber 126g
502%
Sugars 38g
Protein 108g
Vitamin A
197%
Vitamin C
122%
Calcium
38%
Iron
181%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 c. uncooked lentils
  2. 8 c. water or vegetable stock
  3. (I use Carmel Kosher Soup Base, Chicken Style --it's a completely vegetarian powder)
  4. 1/2 onion, chopped
  5. 1 small carrot, chopped
  6. 1 celery stalk, chopped
  7. 1 small potato, chopped
  8. 2 Tablespoons oil
  9. 2 bay leaves
  10. 1-1/2 to 2 teaspoons salt
  11. 2 teaspoons vinegar (I use lemon juice)
Instructions
  1. Mix all ingredients, except vinegar (lemon), in a soup pot and cook until the lentils are very soft--about 1 hour.
  2. Add vinegar (lemon) at the end and serve.
  3. Makes about 8 cups.
Notes
  1. I've seen recipes that called for 2t cumin. Might be an interesting add.
beta
calories
1983
fat
34g
protein
108g
carbs
318g
more
NoMayo https://nomayo.us/
Posted on

Crushed Lentil Soup

Crushed Lentil Soup
Yields 6
Print
Prep Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Total Time
1 hr 30 min
1670 calories
251 g
0 g
31 g
102 g
4 g
2049 g
2445 g
15 g
0 g
25 g
Nutrition Facts
Serving Size
2049g
Yields
6
Amount Per Serving
Calories 1670
Calories from Fat 279
% Daily Value *
Total Fat 31g
48%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 2445mg
102%
Total Carbohydrates 251g
84%
Dietary Fiber 122g
487%
Sugars 15g
Protein 102g
Vitamin A
4%
Vitamin C
117%
Calcium
32%
Iron
167%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 large clove garlic, peeled, chopped (I used 2)
  3. 1 medium onion,peeled, coarsely chopped
  4. 2 cups orange lentils, rinsed
  5. 6 cups water or vegetable broth (I used water and added 4 tsp of a kosher, vegetable-based, chicken-flavored, powdered soup stock)
Seasonings
  1. 2 teaspoons ground cumin
  2. 1 teaspoon salt
  3. 1/2 teaspoon black pepper
  4. Croutons. if desired
  5. Lemon wedges
Instructions
  1. In a large stock pot, heat the oil over medium heat. Add the garlic and sauté 1 minute. Add the onion and sauté until soft, about 5 minutes. Add the lentils and stir to soak them in the oil. Add the stock and bring them to a boil. Reduce the heat to medium, cover the pot and cook, removing any foam that rises to the surface, until the lentils are soft, about 30-40 minutes (My smaller lentils were ready in 25 minutes). Remove the pot from the heat and set it aside to cool for 15 minutes.
  2. Transfer the lentils, with their liquid, to a blender, in batches if necessary, and coarsely puree. Return the soup to the pot. Add the cumin, salt, and pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
Notes
  1. Ladle the soup into bowls, and sprinkle a few croutons on top and serve with lemon wedges, if desired.
Adapted from Susan Selasky
beta
calories
1670
fat
31g
protein
102g
carbs
251g
more
Adapted from Susan Selasky
NoMayo https://nomayo.us/