Lentil Soup IV Recipe - Allrecipes.com
Lentil Soup IV Recipe
  • READY IN ABOUT hrs

Lentil Soup IV

Recipe by  

"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 Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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 More Reviews

Most Helpful Positive Review
May 02, 2008

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.

 
Most Helpful Critical Review
Jan 06, 2010

Not a bad soup- I diced instead of grating the onion, and added a can of diced tomoatoes as I didn't have any fresh. I also added seasonings and a teaspoon of beef boullion. My husband suggests adding meat as well, although that would make it not a vegetarian's choice. Not too bad, but I wasn't impressed enough to make it again.

 

12 Ratings

Feb 19, 2006

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.

 
Feb 25, 2005

Add a squeeze of lemon and some paprika when serving.

 
Jun 15, 2011

I omitted the plantains and bay leaf (because I have limited access to new ingredients) and added a red bell pepper. Spiced with coriander and paprika. After the soup simmered for almost an hour, I used a potato masher and smashed up the potatoes and lentils a bit to make it creamier. My first lentil soup, and I absolutely loved it.

 
Jan 08, 2012

This was my first attempt at lentil soup and it was a complete success with my family. It's easy and fairly fail-proof. I've made this soup twice now and it's tasted better each time! I modified it a bit; I diced the onions and tomatoes, (instead of grating them), and I also left out the plantains. I added a *bit* of chicken broth, perhaps a cup, after it simmered a while and I thought that really added to the flavor. I like lentils a little bit more on the tender side, so I soaked, then boiled, them for about 30 minutes before adding the other ingredients. I also let the soup simmer longer.

 
Sep 03, 2013

This was a wonderful recipe. I made a large batch, and seperated it out into smaller containers. I froze those containers and then took a few of them with me on a camping trip. As they thawed I was able to reheat them on my stove. It was still fabulous.

 

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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