Identity Crisis Lentil Soup Recipe

Name: Identity Crisis Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil (I used less, a couple T.); 1 tablespoon olive oil (I used less, a couple T.); 1 23 onions, diced (her instructions don't indicate cups or whole onions- I didn't have any onions so it didn,t matter.); 3 14 garlic cloves, minced (I used 3 t. minced garlic); ½ cup dried apricot, chopped (I didn't have any apricots and so used dried mango); 1 tablespoon dried apricot, chopped (I didn't have any apricots and so used dried mango); 2 ½ cups red lentils (I used 1 1/2 c. brown lentils and 1 1/2 c. Le Puy lentils); 8 ½ cups chicken stock (I used 9 c. water with chicken bouillon added); 5 roma tomatoes, peeled, seeded, and chopped (I used 30 cherry tomatoes- just threw 'em in the pot, skin, seeds and all); ¾ teaspoon cumin; ¼ teaspoon thyme (I upped it to 1/2 t.); salt and pepper (I used white pepper and Hawaiian black sea salt- careful not to over salt as boullion is salty); 3 tablespoons lemon juice (I used 3 T. cider vinegar); 1 teaspoon lemon juice (I used 3 T. cider vinegar)

Servings: persons

¼ cup olive oil (I used less, a couple T.)
1 tablespoon olive oil (I used less, a couple T.)
1 23 onions, diced (her instructions don't indicate cups or whole onions- I didn't have any onions so it didn,t matter.)
3 14 garlic cloves, minced (I used 3 t. minced garlic)
½ cup dried apricot, chopped (I didn't have any apricots and so used dried mango)
1 tablespoon dried apricot, chopped (I didn't have any apricots and so used dried mango)
2 ½ cups red lentils (I used 1 1/2 c. brown lentils and 1 1/2 c. Le Puy lentils)
8 ½ cups chicken stock (I used 9 c. water with chicken bouillon added)
5 roma tomatoes, peeled, seeded, and chopped (I used 30 cherry tomatoes- just threw 'em in the pot, skin, seeds and all)
¾ teaspoon cumin
¼ teaspoon thyme (I upped it to 1/2 t.)
salt and pepper (I used white pepper and Hawaiian black sea salt- careful not to over salt as boullion is salty)
3 tablespoons lemon juice (I used 3 T. cider vinegar)
1 teaspoon lemon juice (I used 3 T. cider vinegar)

1
Kathie's instructions: saute onions, garlic, and apricots till onions are translucent.
2
Add lentils and stock and bring to a boil.
3
Then drop heat and simmer for 30 minutes.
4
Add tomatoes, cumin, thyme and salt and pepper to taste.
5
Simmer another 10 minutes.
6
Add lemon juice, puree 1/2 the soup, return to the pot and serve.
7
My instructions: saute dried onions, chives, mangoes, cumin, thyme, tomatoes, and salt and pepper in oil until fragrant.
8
Watch garlic to keep from browning.
9
Add lentils and bouillon-water and bring to a boil, drop heat and simmer 40 minutes.
10
Stir in vinegar then puree all the tomatoes (they'll float to the top of the soup) and 1/2 the soup.
11
Return to the pot then serve.

1298

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup olive oil (I used less, a couple T.), 1 tablespoon olive oil (I used less, a couple T.), 1 23 onions, diced (her instructions don't indicate cups or whole onions- I didn't have any onions so it didn,t matter.), 3 14 garlic cloves, minced (I used 3 t. minced garlic), and more.

Yes, Identity Crisis Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Identity Crisis Lentil Soup

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