Anthos Lentil Soup

Acidic flavor is pronounced in many Greek foods. This recipe calls for sherry vinegar to deglaze the pan, which intensifies the tart taste.

Yield: 6 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 23%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 10g
  • Carbohydrate: 29.6g
  • Fiber: 10.7g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 501mg
  • Calcium: 55mg

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups cubed peeled baking potato (about 8 ounces)
  • 1 cup finely chopped carrot (about 2 medium)
  • 1 cup finely chopped celery
  • 3/4 cup finely chopped parsnip
  • 1/3 cup finely chopped shallots
  • 3 tablespoons sherry vinegar
  • 6 cups fat-free, less-sodium chicken broth
  • 3/4 cup brown lentils
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt

Preparation

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.
  2. Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.
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