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Lentil Soup

By: gfp

Quickest lentil soup I’ve ever made, lentils were still nice and soft without the overnight soaking. Tasty, flavorful and good for you.

Preparation Time Time To Table
15 min. 105 min.

Ingredients:

    • 1 Tbsp. olive oil
    • 1/4 C. red onion, choppedFODMAP
    • 1 tsp. turmeric
    • 1/2 tsp. cumin
    • 1 tsp. chili powder
    • 1 tsp. ginger, ground or 1Tbsp. fresh, grated
    • 1/4 tsp. sea salt
    • 1/4 tsp. black pepper
    • 2 Tbsp. garlic clove(s), mincedFODMAP
    • 4 C g.f. chicken broth
    • 1 C. lentils
    • 2 tomato(es), diced or 14-oz can diced tomatoes
    • 2 carrot(s), diced
    • 1 potato(es), russet, peeled and chopped
    • 1 C. spinach, chopped
    • 2 Tbsp. parmesan cheese , shredded
    • 1 g.f. sausage , cooked, chopped (optional)

Heat oil in a large pot over medium heat.  Add onion, sauté for 2 minutes.  Add turmeric and next 6 ingredients and sauté for 1 minute.  Add chicken broth, lentils, tomatoes, potatoes and carrots.  Bring to a boil and reduce to simmer for 1 1/2 hours.

Add spinach 20 minutes before done.  Sprinkle with parmesan.

If using, add sausage 15 minutes before done.  Serve.

Yield: 

10 C.

Nutritional Information

Serving size:
1 C.
Amount per serving
Total Calories:
200
Total Fat Calories:
90
Fat:
10gm
Saturated Fat:
4gm
Protein:
13gm
Carbohydrate:
15gm
Sugar:
2gm
Fiber:
3gm
Sodium:
962mg