Triple Lentil Soup

This soup has such a deep savory flavor...it is almost umami-like. I love it! The red lentils completely cook down to thicken the broth, while the black and brown lentils retain some texture. This soup is easy to make and worth the hour in the kitchen. It is even better the next day when reheated, because the flavors continue to develop overnight. If you don't have all the lentils make it double, or single lentil. Soup is easy that way.

Triple Lentil Soup

Ingredients:

2 tsp olive oil
1 yellow onion, diced

2 carrots, peeled and chopped
2 cloves garlic, minced

6 cups vegetable broth
1/3 cup black lentils
1/3 cup red lentils
1/2 cup brown lentils
7 oz can diced tomato
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp coriander
1/4 tsp black pepper
1 bay leaf

Directions:

Heat the olive oil in a large stock pot. Add the diced onion and let it brown for 7-10 minutes. You want the onion to soften and turn translucent. Then add the chopped carrot and minced garlic to the onions and cook those for about 5 minutes.

Next, add the broth, lentils, tomatoes, and spices (thyme, oregano, coriander, black pepper, and bay leaf) let it simmer for 45 minutes until the flavors are well developed and all the lentils are cooked through. Taste and adjust the seasonings. Serve alongside a salad and fresh bread.

For 8 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 264 g

Amount Per Serving

Calories 156 Calories from Fat 23

% Daily Value*

Total Fat 2.5g 4%

Saturated Fat 0.5g 3%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 629mg 26%

Potassium 542mg 15%

Total Carbohydrates 21.7g 7%

Dietary Fiber 9.5g 38%

Sugars 3.0g

Protein 11.2g

Vitamin A 55% • Vitamin C 6% Calcium 4% • Iron 15%

Nutrition Grade A

* Based on a 2000 calorie diet