117
Submitted by Caithi Romeo
"I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan."
photo by limeandspoontt 
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
12
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ingredients
- 1 1⁄2 liters liquid vegetable stock
- 1 (1.10 g) bag red lentils, thoroughly washed and drained
- 2 garlic cloves, minced
- 1 1⁄2 large onions, diced
- 1 1⁄2 large red capsic*ms, diced
- 1 1⁄2 large carrots, diced
- 1⁄4 bunch celery, diced
- 1 bunch spinach, chopped
- 2 medium tomatoes, diced
- 1 large leek, chopped
- 0.44 lb mushrooms, chopped
- 0.55 lb green beans, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1⁄2 tablespoon fresh ground pepper
- 1 1⁄2 tablespoons tomato paste
- salt, to taste
- shaved parmesan cheese
- 0.55 lb prosciutto, if wanted
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directions
- Add vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
- Once boiling, reduce to a simmer and cover.
- This is where I start to chop up vegetables and add as each vegetable is prepared.
- I usually add in this order carrot, green beans, leek, celery, capsicum, spinach, tomato then mushrooms.
- Add tomato paste.
- Keep pot covered and stir every 10- 20 minutes until lentils have broken down, usually 60 to 90 minutes.
- If the soup dries out add water.
- Add parsley, oregano and basil, and then simmer for another 10 minutes.
- I usually then turn off stove, leave it covered until cooled then refrigerate overnight.
- It is worth this process, however it can obviously be eaten straight away.
- Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
- Hope you enjoy this as much as we all do!
Questions & Replies
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Reviews
-
A bit tedious.... but OH so good! I had everyone eating it - even the picky eaters. And to think how nutritious each serving is. It was even better for leftovers. Now on a more personal note, I served mine with the cooked prosciutto, shredded romano cheese, and olive oil drizzled on top. Mmmm....UPDATE!: I roasted some jalapenos, prosciutto, and garlic drizzled with evoo in the oven on 350 until just a tad bit crispy, removed, and minced. We put a dollop of the final product atop the soup and sprinkled with parmesan cheese. Our new favorite way to eat this dish!
Peachie Keene
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Wow I am surprised how good this recipe is. I've never had lentils before but thought I'd give this a go. I used chicken stock instead of vegetable stock, cabbage instead of spinach, a can of tomatoes instead of the fresh tomatoes and tomato paste. I sauted the onion, garlic, leek and some bacon then threw it in my slow cooker all afternoon. So easy and yummy! Mine made 10 servings and I will be making it again but leaving out the lentils and trying it with chicken or beef instead, for dietary reasons. Thanks
Newiegirl
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I made this not really knowing what to expect, having never eaten lentils in any form before. As soon as all the ingredients were in and simmering it started smelling really, really good! When it was fully cooked I gave some to my 7year old daughter who is unbelievably picky and she loved it. It is hard to believe it is so low in fat, because it tastes rich and buttery and good. I can't believe it is supposed to be even better tomorrow!
Silverwind02
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Got rave reviews, and I did let it sit overnight. I left out the leek and the mushrooms and used dried spices. Thanks!
RobinOHNCTXUK
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very good way to have lentils. I substituted french lentils as that is what I had. also, I sauteed the onions, celery and bell pepper first, added garlic and then began adding the vegetables. it takes time to chop and add them, but do it when you are in the mood, it is not complicated. you can add whatever vegetables you have on hand, I had a zucchini and just threw it in. we are meat eaters, so I added some chopped sausage. I used a squeeze of lemon before serving to pop the flavor. I made compost tea (recipe on this site) with the vegetable peelings to use on my plants. my family enjoyed this dish.
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Tweaks
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Yummy and versatile. I used what I had on hand. Instead if vegetable stock I used home-made lamb stock with the addition of water, extra organic garlic, organic onion, no red capsicum, carrots or celery but I did add one organic Swiss chard stock cut up, organic spinach from our weekly local organic produce basket, no tomatoes, just organic tomato paste, no leek but I put organic garlic whistles also from the CSA basket in place of the green beans which added some extra flavour, chopped zucchini instead of mushroom, organic fresh flat leaf parsley, dried oregano in a lesser amount, the fresh basil, grey sea salt, a perfect salt, a bit of home-made garlic whistle and spinach pesto made with Romano cheese, ate right when cooked with a square of organic butter on top and recipe#275175 served on the side.
UmmBinat
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Awesome soup that doesn't need the bacon or cheese IMO. Used kale instead of spinach, veg broth, can of tomatoes instead of fresh, and dried parsley/oregano.I left out the green beans because the soup was looking pretty full. I did leave it over night in the fridge and when I woke up this morning. . . AMAZING. I can't believe this soup is vegan, it is THAT good.
Alias11786
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I substituted sausage (turkey) for the ham, and did not have the peppers, mushrooms or leeks available. It was amazing. I even made it GF/Dairy Free, by substituting vegan parmesan cheese for the topping.
allergychef
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This was so tasty!!! I followed the recipe as written only substituting for items I did not have on hand such as mustard greens for spinach, green lentils for red (couldn't find those), beef broth for veggie broth and cheddar cheese for parmesan cheese. <br/><br/>This made a huge batch so plenty for leftovers but will have to add liquid. The kids ate this up! Great recipe and obviously versatile!! What a great way to get a lot of veggies in a meal too!!
McMama4
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This was delicious! I did not pay attention to how much it made and it makes a huge pot! So very healthy. I substituted chicken broth for the vegetable stock, and I threw the spinach in very last, stirred just until it was wilted and then ate the soup. Didn't have the patience to wait :) But we will have it again tonight! We'll be able to tell if storing overnight makes a difference. We did not have any fresh parmesan, so I used a shredded Italian blend. Thanks!
tamalita
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RECIPE SUBMITTED BY
Caithi Romeo
- 3 Followers
- 8 Recipes
- 1 Tweak
Due to what I do, I have a huge collection of recipes for people with Diabetes, Candida, Arthritis, Asthma, Weight problems etc etc. If needed please feel free to e-mail me!
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