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Hearty Lentil Soup I

SUBMITTED BY: ALMA-LOU

"This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.3 star rating.
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups brown lentils
  • 1 onion
  • 2 carrots
  • 3 leaves cabbage
  • 4 tablespoons vegetable oil
  • 1 (1 ounce) package dry onion soup mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • salt to taste
  • 1 lemon

DIRECTIONS

  1. Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
  2. In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by Deidrel
I've fallen back on this recipe more than once this winter, and was happy with it each time. ... MORE


 
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Nutritional Information
Hearty Lentil Soup I

Servings Per Recipe: 8

Amount Per Serving

Calories: 251

  • Total Fat: 7.6g
  • Cholesterol: 0mg
  • Sodium: 322mg
  • Total Carbs: 34.6g
  •     Dietary Fiber: 16.5g
  • Protein: 14.3g

VIEW DETAILED NUTRITION

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