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Related recipes: Basics, Carrots, Celery, Corn-Free, Dairy-Free, Easy, Egg-Free, Fall, Heart-Healthy, Herbs, High Fiber, Lentils, Low-Fat, Nutrition Boosters, Onions, Potatoes, Soups, Soups/Salads, Vegan, Vegetarian, Wheat-Free, Winter
Dependable, hearty, and nourishing, just like Mom! This soup is hearty enough to serve as a main dish, accompanied by bread and salad.
Heart-HealthyServings: 6
Yield: 10 cups (2.5L)
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
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
