• You are here: Home > eXpert Advice > Health Notes

View Basket / Checkout

My Mother’s Lentil Soup

Recipe Image

Dependable, hearty and nourishing, just like mom! This soup is hearty enough to serve as a main course, accompanied by bread and salad.

Preparation facts

Servings: 6

Yield: 10 cups (2.5L)

Ingredients

2 cups (500g) lentils, uncooked

10 cups (2.5L) water

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

3 medium new potatoes, cut in chunks

2 bay leaves

1 tsp (6g) salt (sea salt if on a corn-free diet*)

1/2 tsp (2g) black pepper

Tabasco sauce, optional

Directions

Combine all ingredients in a large soup pot. Bring to a boil and then reduce heat to simmer.

Cook covered for about 45 minutes, until the lentils are soft and start to fall apart.

Some people prefer the lentils very soft, others prefer them a bit more chewy. Use your judgement! If a spicier soup is desired, add more salt or pepper, or even a splash or two of Tabasco sauce

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition facts

Serving Size 1 serving
Calories 288
Calories from Fat 7 (2%)
% Daily Value*
1%Total Fat 1g
1%Saturated Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
0%Cholesterol 0mg
18%Sodium 435mg
30%Potassium 1065mg
18%Total Carbohydrate 53g
87%Dietary Fiber 21.9g
Sugars 6g
Sugar Alcohols 0g
40%Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.