Crushed Lentil Soup
2018-02-08 19:32:34
Yields 6
Print
Prep Time
15 min
Total Time
1 hr 30 min
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.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, peeled, chopped (I used 2)
- 1 medium onion,peeled, coarsely chopped
- 2 cups orange lentils, rinsed
- 6 cups water or vegetable broth (I used water and added 4 tsp of a kosher, vegetable-based, chicken-flavored, powdered soup stock)
Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Croutons. if desired
- Lemon wedges
Instructions
- 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.
- 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
- Ladle the soup into bowls, and sprinkle a few croutons on top and serve with lemon wedges, if desired.
Adapted from Susan Selasky
Adapted from Susan Selasky
NoMayo https://nomayo.us/