Lentil Soup IV

Lentil Soup IV

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
ZAHIRAH
Recipe by  ZAHIRAH

“This thick soup is perfect for a cold winter day. It keeps well for a couple of days, and the leftovers are fabulous! This is a great soup to make while camping for a filling meal. Serve with a dash of vinegar and some crusty bread.”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

Directions

  1. Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.
  2. Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil.
  3. Drain the lentils, and carefully pour into the boiling water. Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.

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Reviews (7)

Rate This Recipe
jnicholea
18

jnicholea

I used about 4 quarts of water. I modified the recipe slightly, changes include 1/2 cup olive oil, 6 potatoes, 16 oz. baby carrots, 3 lbs of lentils, and 12 ounces of mushrooms. The total yield was around 7 1/2 quarts. I am going to be eating this for days! I hope everyone else enjoys as much as I did.

RAZZMATAZZ
15

RAZZMATAZZ

Hearty, satisfying soup. I liked the lentil and plantain combination, but next time I might try it with black beans just to see how that is. My only problem was that the lentils needed to cook a little longer than the rest, but that could be because I didn't soak them long enough or because they were a bit old to begin with.

DEKAY23
13

DEKAY23

Add a squeeze of lemon and some paprika when serving.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 28.4 g
  • 9%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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