Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is one of those soups that tastes even better the next day. I think French dark green lentils make the most attractive and delicious soup, but any lentil will work.

Recipe by Cooking Light March 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 servings (serving size: 1 cup soup and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

234 calories; calories from fat 30%; fat 7.8g; saturated fat 2.9g; mono fat 3.7g; poly fat 0.7g; protein 16.6g; carbohydrates 26.6g; fiber 7.3g; cholesterol 10mg; iron 5.1mg; sodium 729mg; calcium 260mg.
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