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Lentil Soup

Name: Lentil Soup
Prep time: 15

(3 votes, average: 4.00 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

An Italian friend of mine once asked me for an easy way to make a good lentil soup, I gave him this recipe. Frankly, this is a perfect soup to make if treatment has...

1¼ cups French lentils, picked over and washed
2 quarts cold water
1 head of garlic, cloves separated, crushed and peeled
¼ cup extra virgin olive oil
Salt, to taste

2 cups Croutons (optional)

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Nutrition Facts

Calories

410 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g

Carbohydrates

53 g

Sugar

1 g

Fiber

8 g

Protein

17 g

Sodium

1335 mg

Directions

In a heavy-bottomed pan, cover the lentils with the cold water. Bring to a boil.
Add garlic and olive oil. Lightly simmer with a lid partially covering the pot, for 45 minutes.
Season with salt. Continue to simmer for 1 hour, or until the lentils are very tender. Using either a blender or an immersion blender, puree lentils in stages as smooth or as chunky as you'd like. Heat through and serve with Croutons and a drizzle of olive oil.

Chef Tips

If you are tired or short on time, you can use the peeled garlic that can be bought in jars to make this soup. You will need a dozen cloves. Instead of using them straight from the jar, I’d lightly smash them with the flat of a knife, then leave them for about 10 minutes before using to activate their enzymes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.