Hearty Lentil Soup

Serves 8

This robust stew-like soup makes a wonderful dinner served with potato latkes and applesauce on the side. Store leftovers in the refrigerator or freeze in containers for future use.

Ingredients: 
  • 3 cups dried green lentils, rinsed and picked through
  • 2 strips kombu (seaweed)
  • 2 tablespoons expeller-pressed canola oil
  • 1 large yellow onion, chopped
  • 3 large carrots, chopped
  • 2 teaspoons balsamic vinegar, (optional)
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
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Method: 

Put lentils and 12 cups water in a large pot and bring to a boil. Skim off any foam on the surface, then reduce heat to medium low, add kombu and simmer until lentils are tender, about 1 hour.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened, 8 to 10 minutes. Add carrots and continue cooking until slightly tender, about 5 minutes. Remove skillet from heat and set aside.

During the last 20 minutes of cooking, transfer onion and carrots to pot with lentils. Once lentils are tender, stir in vinegar, salt and pepper and serve.

Nutritional Info: 
Per Serving:280 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 46g carbohydrate (12g dietary fiber, 4g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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