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Lentil Soup - 5 Cups

A delicious version of a classic."

Ingredients

1 tablespoon olive oil
1 small onion, cut into ½-inch pieces
1 small carrot, cut into a ½-inch dice
2 garlic cloves
1 bay leaf
½ pound dried brown lentils
3 to 4 cups chicken or vegetable stock or broth (stock makes a more flavorful soup)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper


Instructions

Put the olive oil into the blender jar. Set timer for 8 minutes and temperature on Medium. Once the oil is hot, add the onion. Cover the blender jar and stir, using about 10 quick bursts to break up the onions. Add the carrot and garlic and stir to combine. Continue to sauté, stirring occasionally, until softened. Once unit shuts off, add the remaining ingredients. Set timer for 10 minutes and temperature on High. Once soup comes to a boil, set timer for 30 minutes and temperature on Medium. Once the time has expired, test the lentils. If firm add more time on Medium. Some varieties of lentils will need more time; increase by 15 to 30 minute increments. Remove and discard bay leaf. Taste and adjust seasoning as desired.

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Servings

Makes about 5 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 cup): Calories 213 (14% from fat) • carb. 32g • pro. 14g • fat 3g • sat. fat 0g • chol. 0mg • sod. 747mg • calc. 53mg • fiber 15g


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