1/5 Photos of Souped up Lentils
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.------
My Private Note
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)
- 1Put all but the last three ingredients in a large saucepan, stir well and bring to a boil.
- 2After 3-4 minutes on the boil, lower heat to a fast simmer.
- 3Cook for 20-25 minutes, stirring occasionally. Spoon off and discard any scum on the surface.
- 4Add the vermicelli and cook for a further 10 minutes. Stir frequently.
- 5If you like, you can buzz this up in the food processor, but it's really not necessary.
- 6Ladle into bowls and top with sour cream, cilantro (if desired) and more black pepper (if desired).
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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
- Total Fat 6.4 g
- Saturated Fat 2.3 g
- Cholesterol 13.4 mg
- Sodium 609.0 mg
- Total Carbohydrate 53.1 g
- Dietary Fiber 6.7 g
- Sugars 5.8 g
- Protein 19.5 g