By Katherine McMillen
Lentil Soup
5 steps
Cook:45min
A blend of lentil soup recipes from a variety of sources, including Cookie & Kate, Recipe Tin Eats, All Recipes, and Alton Brown.
Updated at: Thu, 17 Aug 2023 10:37:43 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories440.6 kcal (22%)
Total Fat13.9 g (20%)
Carbs53.9 g (21%)
Sugars9.5 g (11%)
Protein27.1 g (54%)
Sodium865.5 mg (43%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
4 Tbspolive oil
1onion
chopped
2carrots
chopped
2ribs celery
chopped
4cloves garlic
minced
0.5 lbturkey sausage
smoked
1 x 14.5 ozcan crushed tomatoes
drained
1 lbdry lentils
green or brown, picked and rinsed
2 quartschicken stock
kosher salt
to taste
black pepper
to taste
cayenne
1 cupfrozen spinach
chopped
crusty bread
for serving
Instructions
Step 1
Warm the olive oil in a large Dutch oven or pot over medium heat. Once oil is shimmering, add onion, carrot, and celery. Cook, stirring often, until onion is soft and translucent, about 5 minutes.
Step 2
Add garlic, cumin, coriander, and curry powder. Cook until fragrant while stirring constantly, about 30 seconds. Pour in drained, diced tomatoes and cook for a few more minutes, stirring often.
Step 3
Pour in lentils and broth. Add salt, black pepper. Raise heat and bring mixture to a boil, then partially cover pot and reduce heat to a simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Step 4
Using immersion blender, purée until portion of soup is smooth.
Step 5
Add chopped spinach and remove from heat. Stir in lemon juice and zest. Taste soup and season with more salt, pepper, and cayenne to taste. Serve hot with bread.
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