Lentil Soup I Recipe

Name: Lentil Soup I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown lentils; 1/2 cup red lentils; 4 cups water; 2 potatoes, peeled and quartered; 1 stalk celery, finely chopped; 1 carrot, finely chopped; 3 tablespoons chicken bouillon powder; 3 whole cloves; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

1/2 cup brown lentils
1/2 cup red lentils
4 cups water
2 potatoes, peeled and quartered
1 stalk celery, finely chopped
1 carrot, finely chopped
3 tablespoons chicken bouillon powder
3 whole cloves
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1
Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.
2
Add quartered potatoes and cook until tender.
3
When potatoes are cooked, remove into a mixing bowl; mash and set aside.
4
Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft.
5
Add cloves, salt, and pepper and simmer for another 15 minutes.
6
Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Remove and discard cloves before serving.

127

kcal

Calories

Carbs

Protein

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 10 ingredients. The key ingredients include: 1/2 cup brown lentils, 1/2 cup red lentils, 4 cups water, 2 potatoes, peeled and quartered, and more.

Yes, Lentil Soup I 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 I

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