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French Lentil Soup

  Extra virgin olive oil 3 Tablespoon
  Chopped onions 2 Cup (32 tbs)
  Chopped celery stalks 1⁄2 Cup (8 tbs) (For Garnish)
  Chopped celery leaves 1⁄2 Cup (8 tbs) (For Garnish)
  Chopped carrots 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Vegetable broth 4 Cup (64 tbs) (Or More)
  Lentils 1 1⁄4 Cup (20 tbs), drained, rinsed
  Canned diced tomatoes in juice 14 1⁄2 Ounce (Use 1 Can)

Heat oil in heavy large saucepan over medium-high heat.
Add onions, celery, carrots, and garlic; saute until vegetables begin to brown, about 15 minutes.
Add 4 cups broth, lentils, and tomatoes with juice and bring to boil.
Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth.
Return puree to soup in pan; thin soup with more broth by 1/4 cup fuls, if too thick.
Season with salt, pepper, and a splash of vinegar, if desired.
Ladle soup into bowls.
Garnish with celery leaves.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1659 Calories from Fat 456

% Daily Value*

Total Fat 49 g76%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2685.1 mg111.9%

Total Carbohydrates 233 g77.8%

Dietary Fiber 99 g396%

Sugars 27.9 g

Protein 75 g150.5%

Vitamin A 503.3% Vitamin C 147.2%

Calcium 48% Iron 139%

*Based on a 2000 Calorie diet

French Lentil Soup Recipe