Spring Lentil Soup

Real Simple
Spring Lentil SoupRecipe
Photo: Wendell Webber
4 servings


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1 tablespoon olive oil
1 small onion, thinly sliced
1 garlic clove, minced
4 carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups)
6 boiled baby red potatoes, quartered
1 cup green or brown lentils
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1/2 cooked pork tenderloin, cut into 1/2-inch pieces
6 cups chicken stock
3 plum tomatoes, cut into 1/2-inch pieces


Prep: 15 Minutes
Other: 30 Minutes

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes. Add the tomatoes and simmer 5 more minutes.

Created date

October 2003

Nutritional Information

Calcium 90 mg
Calories 471
Caloriesfromfat 0 %
Carbohydrate 51 g
Cholesterol 67 mg
Fat 11 g
Fiber 15 g
Iron 7 mg
Protein 46 mg
Satfat 3 g
Sodium 205 mg