Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Dry Lentils Picked Over And Rinsed; 5 cups Water Or Stock; 1/2 cups White Wine; 2 whole Cloves Minced Garlic; 1 whole Bay Leaf; 1 whole Large Onion, Chopped; 1 whole 14.5 Oz Can Rotel; 2 teaspoons Comino; 1 Tablespoon Oregano; 1 cup Sour Cream For Garnish; Salt And Pepper, to taste

Servings: persons

2 cups Dry Lentils Picked Over And Rinsed
5 cups Water Or Stock
1/2 cups White Wine
2 whole Cloves Minced Garlic
1 whole Bay Leaf
1 whole Large Onion, Chopped
1 whole 14.5 Oz Can Rotel
2 teaspoons Comino
1 Tablespoon Oregano
1 cup Sour Cream For Garnish
Salt And Pepper, to taste

1
Pressure cooker method:
2
Add all ingredients to pressure cooker.
3
Cook on high pressure for 20 minutes.
4
Serve in bowls with a dollop of sour cream and lime for garnish.
5
Dutch oven method:
6
Over medium/low heat bring soup ingredients just to a boil.
7
Reduce heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
8
Serve in bowls with a dollop of sour cream and lime for garnish.
9
Crock pot method:
10
Combine all ingredients.
11
Cook on low 8 hours.
12
Disfrutar!

340

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 2 cups Dry Lentils Picked Over And Rinsed, 5 cups Water Or Stock, 1/2 cups White Wine, 2 whole Cloves Minced Garlic, and more.

Yes, 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.

Lentil Soup

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