Lentil Soup (Potage de Lentille)

Small French green lentils (also called Puy lentils) are great for soups because they hold their shape well. A portion of this soup is pureed to lend body, but you can omit that step if you prefer.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 21%
  • Fat: 4.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.9g
  • Carbohydrate: 30.4g
  • Fiber: 7.8g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 414mg
  • Calcium: 56mg

Ingredients

  • 2 tablespoons olive oil
  • 2 1/2 cups chopped Rio or other sweet onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/2 teaspoon dried thyme
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 1/2 cups dried petite green lentils
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 (14.5-ounce) can petite-cut diced tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper, divided

Preparation

  1. 1. Heat oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients (through bay leaf) to pan; sauté 12 minutes. Add lentils; cook for 2 minutes, stirring constantly. Stir in broth, 1 cup water, and tomatoes; bring to boil. Cover, reduce heat, and simmer 40 minutes or until lentils are very tender. Remove from heat; let stand for 5 minutes. Discard bay leaf.
  2. 2. Place 3 cups lentil mixture in 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. Return pureed mixture to pan; stir in juice, salt, and 1/4 teaspoon pepper. Sprinkle with remaining 1/2 teaspoon pepper.
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