Lentil Soup III
"As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 tablespoon ground cumin
- 2 cloves garlic minced
- 1/4 cup tomato paste
- 1 onion, diced
- 2 cups dry lentils
- 2 quarts chicken broth
- Carbohydrate 35.9546962507068 g
- Cholesterol 919.999998055694 mg
- Fat 185.549707109939 g
- Fiber 17.5246249911675 g
- Protein 243.181453268097 g
- Saturated Fat 52.978081346625 g
- Serving Size 1 1 serving (1293g)
- Sodium 871.585914854665 mg
- Sugar 18.4300712595394 g
- Trans Fat 15.8532699252051 g
- Calories 2847 calories
Directions In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
