Moosewood Lentil Soup

Moosewood Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. This recipe serves 6. One portion of this dish contains roughly 26g of protein, 4g of fat, and a total of 396 calories. For 74 cents per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 2 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. It is perfect for Winter. From preparation to the plate, this recipe takes roughly 45 minutes. If you have pepper, tomatoes, lentils, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. Similar recipes include Moosewood Lentil Soup, Moosewood Mushroom Barley Soup!, and Hungarian Mushroom Soup, from the Moosewood Cookbook.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Freshly-ground black pepper

1 tablespoon molasses or brown sugar

1 cup chopped carrots

1 cup minced celery

3 pinches of dried herbs (thyme, oregano, or basil)

1 clove garlic, chopped,

1 tablespoon grapeseed oil or butter

2 tablespoons fresh lemon juice

3 cups lentils, any type

1 large onion, finely chopped

Red wine vinegar for the top

1/2 teaspoon salt

medium ripe tomatoes, chopped

1/4 cup Boiling water

Equipment:

dutch oven

frying pan

Cooking instruction summary:

  1. Place lentils and water in a soup pot or Dutch oven.
  2. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
  3. Add more water as needed, until the soup is your favorite consistency.
  4. Heat oil or melt butter in a medium-sized skillet.
  5. Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
  6. Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer. Transfer to lentils.
  7. Stir in wine, if desired, lemon juice and molasses or brown sugar.
  8. Taste to correct seasonings, then simmer for
  9. At least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
  10. Scallions or parsley on top, if desired.

 

Step by step:


1. Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).

2. Add more water as needed, until the soup is your favorite consistency.

3. Heat oil or melt butter in a medium-sized skillet.

4. Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.

5. Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.

6. Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for

7. At least 15 minutes longer.

8. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced

9. Scallions or parsley on top, if desired.


Nutrition Information:

Quickview
415 Calories
26g Protein
3g Total Fat
70g Carbs
100% Health Score
Limit These
Calories
415k
21%

Fat
3g
6%

  Saturated Fat
0.46g
3%

Carbohydrates
70g
24%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
234mg
10%

Get Enough Of These
Protein
26g
53%

Vitamin C
108mg
131%

Fiber
32g
130%

Folate
514µg
129%

Vitamin A
6200IU
124%

Manganese
1mg
76%

Vitamin B1
0.92mg
61%

Phosphorus
478mg
48%

Iron
8mg
47%

Vitamin B6
0.84mg
42%

Potassium
1286mg
37%

Magnesium
137mg
34%

Zinc
4mg
33%

Copper
0.56mg
28%

Vitamin K
26µg
25%

Vitamin B5
2mg
25%

Vitamin B3
3mg
18%

Vitamin E
2mg
18%

Vitamin B2
0.3mg
18%

Selenium
8µg
12%

Calcium
93mg
9%

covered percent of daily need
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