Spring Lentil Soup

Spring Lentil Soup
Wendell Webber
Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

1
tablespoon
olive oil
1
small onion, thinly sliced
1
garlic clove, minced
4
carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups)
6
boiled baby red potatoes, quartered
1
cup
green or brown lentils
1/4
pound
green beans, cut into 1-inch pieces (1 cup)
1/2
cooked pork tenderloin, cut into 1/2-inch pieces
6
cups
chicken stock
3
plum tomatoes, cut into 1/2-inch pieces

Directions

4

  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. 
  2. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes.
  3. Add the tomatoes and simmer 5 more minutes.
     
Kay Chun
March 2002

Nutritional Information

  • Per Serving
  • Calories 471
  • Calcium 90 mg
  • Carbohydrate 51 g
  • Cholesterol 67 mg
  • Fat 11 g
  • Fiber 15 g
  • Iron 7 mg
  • Protein 46 mg
  • Sat Fat 3 g
  • Sodium 205 mg
What does this mean? See Nutrition 101.