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Anthos Lentil Soup

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.

Cooking Light JANUARY 2008

  • Yield: 6 cups (serving size: 1 cup)

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

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.

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.

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
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Anthos Lentil Soup recipe

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