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In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 20 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for 1 hour until lentils are cooked through. Check seasonings. Add red wine and serve hot - drizzle with olive oil and sprinkle with grated parmesan cheese.
French lentils are the small green ones available in speciality shops and make the soup taste fresher and less starchy than the tradtional American ones.
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Serving Size: 1 Serving (954g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 584 | ||
Calories from Fat: 119 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 27.1mg | 8 % | |
Sodium 1641.9mg | 57 % | |
Potassium 1748.7mg | 46 % | |
Total Carbohydrate 78.9g | 23 % | |
Dietary Fiber 21.2g | 85 % | |
Sugars, other 57.7g | ||
Protein 37.6g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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