Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Very Green Lentil Soup Recipe
    Lost? Site Map

    Very Green Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    TattooedMamaof2's Note:

    Recipe by Anna Thomas featured in EatingWell Sept/Oct 2011

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 T oil in a large skillet over high heat. Add onions and 1/4 t salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 T water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25-35 minutes.
    2. 2
      MEANWHILE, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2-inch dice. Chop spinach; set aside.
    3. 3
      When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1t salt; return to a gentle simmer. Cover and cook for 15 minutes.
    4. 4
      Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno ad pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1T lemon juice. Taste and add more lemon juice and/or pepper, if desired.
    5. 5
      Garnish each bowl of soup with crumbled feta cheese.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Very Green Lentil Soup

    Serving Size: 1 (344 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 176.3
     
    Calories from Fat 37
    21%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 512.3 mg
    21%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 10.8 g
    43%
    Sugars 3.5 g
    14%
    Protein 9.8 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites