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    You are in: Home / Recipes / Souped up Lentils Recipe
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    Souped up Lentils

    Souped up Lentils. Photo by I'mPat

    1/5 Photos of Souped up Lentils

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Leggy Peggy's Note:

    This is for lentil lovers. When I saw the RSC#9 ingredients, I knew I had to come up with a recipe for lentil soup or dahl. This is a bit of both -- a thick-ish lentil soup or a watery dahl. It is very quick and easy to make, and very warming on a wintry day. Use vegetable stock to make it a completely vegetarian dish.------

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 cup red lentil, picked over and rinsed
    • 4 cups chicken stock or 4 cups vegetable stock
    • 1 cup water
    • 1/2 medium white onion, minced
    • 1 medium white potato, peeled and grated (or diced finely)
    • 1 medium carrot, peeled and grated (or diced finely)
    • 1 garlic clove, crushed
    • 1/4 teaspoon turmeric
    • 1/4-1 teaspoon salt (depends on your taste and the saltiness of the stock, add 1/4 teaspoon at a time)
    • 1/4-1/2 teaspoon black pepper, coarsely ground (depends on your taste)
    • 1 ounce thin rice noodles, broken into pieces (vermicelli)
    • 4 tablespoons sour cream
    • 4 tablespoons cilantro (optional) or 4 tablespoons parsley, chopped finely (optional)

    Directions:

    1. 1
      Put all but the last three ingredients in a large saucepan, stir well and bring to a boil.
    2. 2
      After 3-4 minutes on the boil, lower heat to a fast simmer.
    3. 3
      Cook for 20-25 minutes, stirring occasionally. Spoon off and discard any scum on the surface.
    4. 4
      Add the vermicelli and cook for a further 10 minutes. Stir frequently.
    5. 5
      If you like, you can buzz this up in the food processor, but it's really not necessary.
    6. 6
      Ladle into bowls and top with sour cream, cilantro (if desired) and more black pepper (if desired).

    Ratings & Reviews:

    • on February 01, 2011

      55

      I actually made this for my 9 month old.. I used zucchini instead of carrot and used more water than stock to cut down on the sodium for him. I left out the vermicilli but thickened it up with a bit of baby rice cereal. He devoured it and I thought it tasted pretty good too. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2014

      55

      This soup is terrific, TRUE!<br/>LOVE is low fat, tasty too!<br/>Didn't add noodles, although had them on hand to add,<br/>Hubby enjoyed this and made me feel glad! Thanks!<br/>UPDATE: Made this again for the AUS/NZ May Recipe Swap!<br/>Love the ease and simplicity! Hubby gave it the two thumbs up too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2013

      55

      After a really hot spell of weather we had rain yesterday and there is nothing better than a big bowl of hot norishing soup on such a day and this fitted the bill perfectly. I used green lentils otherwise made as directed and I did blitz it with the stick blender as I know it was the only way I would get the DM to eat it and we both had very generous serves and only 2 cups worth was left over to go into the freezer, thank you Leggy Peggy made for Aussie/Kiwi Recipe Swap #74 March 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Souped up Lentils

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 344.2
     
    Calories from Fat 57
    16%
    Total Fat 6.4 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 13.4 mg
    4%
    Sodium 609.0 mg
    25%
    Total Carbohydrate 53.1 g
    17%
    Dietary Fiber 6.7 g
    26%
    Sugars 5.8 g
    23%
    Protein 19.5 g
    39%

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