| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1/4 cup/ 50 ml extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 bunch fresh flat-leaf parsley, leaves picked and chopped
- 1 (15-ounce/441 ml) can peeled plum tomatoes
- 2 fresh chile peppers, chopped
- 1 (19-ounce/540 ml) can lentils, drained and rinsed
- Salt and freshly ground black pepper
- Water, optional
Instructions
- In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
- Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 295 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 13 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 680 mg |
Reviews
I was searching lentil soup recipes for a high-protein, high-fiber soup that is also low cost and could use ingredients I have in my pantry. The first ingredient in this soup is one pre-cooked Peking Duck.
Seriously?
I don’t live in the boonies but I don’t live across the street from Chelsea Market either and the closest place I could get a peking duck is about 40 miles away and the cost is way outside of anything I would consider affordable or inexpensive enough to put into soup. Especially something like lentil soup which is already high in protein and has a very meaty flavor . Fortunately there were several other lentil soup recipes that use common sense ingredients and are delicious