Lentil Soup--BEST EVER
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 bay leaves
- 1 teaspoon olive oil
- 1 pinch ground cinnamon
- freshly ground black pepper
- 1 medium onion chopped
- 1 1/2 cups lentils washed and picked over
- 1 pound carrots peeled and sliced
- 1/2 pound small white potatoes washed and cut into cubes
- 2 big pinches dried thyme
- 1 big pinch ground nutmeg
- 8 cups chicken broth (you can use veggie too)
- 2 teaspoons minced garlic (use however much you like. i love garlic)
- fresh spinach
- dried porcini mushromms
- sauteed, chopped chicken sausage
- Carbohydrate 78.0011914041659 g
- Cholesterol 0 mg
- Fat 2.64244487108714 g
- Fiber 32.1119565769433 g
- Protein 28.2500907812325 g
- Saturated Fat 0.311675305637226 g
- Serving Size 1 1 large bowl (787g)
- Sodium 1983.084488842 mg
- Sugar 45.8892348272226 g
- Trans Fat 1.16152854045878 g
- Calories 437 calories
Chop up all your veggies first. And use absolutely whatever you want to use when it comes to veggies. Put the lentils, carrots, potatoes, bay leaves, thyme, cinnamon, and nutmeg in a pot with 8 cups of your stock. Bring it to a boil and then turn the heat to low and keep it there, stirring it occasionally. Put the olive oil in a skillet and toss in your onions and garlic, cooking on medium low for about 5 minutes. The onion should be soft. Set aside. Saute chopped chicken sausage in same pan, if you are using some. After your stock/lentil/veggie mixture has been cooking for about 30-40 minutes, take the bay leaves out and put the onions and garlic in. Taste it and add more seasonings if you want. I added a bit more nutmeg into the mix because I really wanted my soup to taste like fall. . If you want yours to have a more soupy consistency, you can add more stock in. Add onion & garlic mixture, then spinach near end of cooking. Add sauteed sausage at very end. Serve with salt and pepper to taste.
