Rating: 3.5 stars
22 Ratings
  • 1 star values: 1
  • 2 star values: 5
  • 3 star values: 6
  • 4 star values: 4
  • 5 star values: 6
Carol Gelles
Recipe by Cooking Light November 2010

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John Autry; Styling: Cindy Barr

Recipe Summary

total:
1 hr 20 mins
Yield:
4 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.

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  • Place 1 1/2 cups broth mixture in a blender. Remove the 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, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.

Nutrition Facts

300 calories; fat 4.7g; saturated fat 2.2g; mono fat 1.5g; poly fat 0.8g; protein 11.8g; carbohydrates 53.6g; fiber 15.7g; cholesterol 0mg; iron 6.6mg; sodium 593mg; calcium 63mg.
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