Green lentils are high in protein, low in fat, and full of fiber. Compared to red lentils, green lentils are a sturdier bunch, with a bit of a bite to them. Green lentils are fast and easy: they require no soaking, take just 20 minutes to cook, and will go with about any vegetable you throw at them. After success with the red lentil soup, I wanted to see what the green lentils would taste like. This rustic green lentil soup has a wonderful earthy taste and is warm, simple, and inexpensive. The ingredients are enough to make you full, so you can even consider it a main course for lunch or dinner. Tasty, hearty, and full of character, this crowd-pleaser is a perfect vegetarian dish as well.
Photo credit: © Eatwell101.com
Ingredient list for the green lentil soup
- 1 3/4 oz (50g) butter
- 2 carrots, finely chopped
- 2 leeks, finely chopped
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- Thyme
- 1 teaspoon paprika
- 1/2 lb (200g) small green lentils
- 1 can of tomato flesh (1lb – 400g)
- 2 pints (1 liter) chicken stock, recipe here
Directions
1. Peel and wash the vegetables, and cut the onion and garlic into very small pieces.
2. In a large saucepan, melt the butter, add the vegetables, onion, and garlic, and a pinch of salt. Fry over low heat for 15 minutes, stirring regularly.
3. Add the thyme and paprika, mix, and pour the tomatoes, lentils, and broth. Check the seasoning and add salt if necessary.
4. Cook covered over low heat for 30 minutes more, until lentils are very tender.
5. Serve immediately with buttered toasts
(Photo by nanou)
Green Lentil Soup (High-Protein)
This high-protein green lentil soup has a wonderful earthy taste and is warm, simple and inexpensive. The ingredients are enough for you to get full, so you can even consider it as a main course for lunch or dinner.
- 1 3/4 oz (50g) butter
- 2 carrots, finely chopped
- 2 leeks, finely chopped
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- Thyme
- 1 teaspoon paprika
- 1/2 lb (200g) small green lentils
- 1 can of tomato flesh (1lb - 400g)
- 2 pints (1 liter) chicken stock, recipe here
Instructions
- Peel and wash the vegetables, and cut the onion and garlic into very small pieces.
- In a large saucepan, melt the butter, add the vegetables, onion, and garlic, and a pinch of salt. Fry over low heat for 15 minutes, stirring regularly.
- Add the thyme and paprika, mix, and pour the tomatoes, lentils, and broth. Check the seasoning and add salt if necessary.
- Cook covered over low heat for 30 minutes more, until lentils are very tender.
- Serve immediately with buttered toasts
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2013-09-14 18:57:32
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