Hearty Lentil Soup

Yield: 7 (1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 8%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.5g
  • Carbohydrate: 29.5g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 196mg
  • Calcium: 0.0mg

Ingredients

  • 1 teaspoon olive oil
  • 1/2 pound dried lentils
  • 1 cup coarsely chopped onion
  • 1 teaspoon chili powder
  • 2 cups peeled, cubed potato
  • 1/3 cup diced carrot
  • 1/2 cup chopped 96% fat-free, low-sodium ham
  • 7 cups water
  • 1 (14 1/4-ounce) can no-salt-added chicken broth, undiluted
  • 1 teaspoon dry mustard
  • 1 teaspoon peeled, grated gingerroot
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried thyme
  • 4 bay leaves
  • 2 cloves garlic, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup plus 3 tablespoons plain nonfat yogurt

Preparation

  1. Heat oil in a large Dutch oven over medium heat until hot. Add lentils, onion, and chili powder; saute 2 minutes or until lentils are golden. Add potato and next 10 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Stir in salt and pepper. Remove and discard bay leaves. Ladle soup into individual bowls. Top each serving with 1 tablespoon yogurt.
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