LENTIL SOUP FROM MY MOM.
I got this lentil soup recipe from my mom. It is WW Core Friendly. I do not know where she got it from.
Provided by Bttrflygurl007
Categories Clear Soup
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the last 3. Cover & bring to a boil. Stir and reduce heat to simmer. Cook for 25 minutes more, stirring occasionally until lentils are soft and soup is thick. Add more water as needed. Add last 3 ingredients, stir. Reheat or freeze.
- Suggestions: I usually use 16 ounces of lentils (2 cups). If you use more, you'll need to add more water during the cooking time. If not, it'll be too thick. I also adjust the celery and carrots. I like more carrots than I do celery, so I double the carrot and half the celery.
Nutrition Facts : Calories 114.4, Fat 3, SaturatedFat 0.4, Sodium 45.2, Carbohydrate 16.8, Fiber 6, Sugar 3.2, Protein 6
LENTIL AND CACTUS SOUP (MOM'S RECIPE)
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Provided by ralph512
Categories Lentil Soup
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken bouillon. Simmer over medium-low heat until lentils are almost soft, about 1 hour.
- Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. Bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g
LENTIL AND CACTUS SOUP (MOM'S RECIPE)
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Provided by ralph512
Categories Lentil Soup
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken bouillon. Simmer over medium-low heat until lentils are almost soft, about 1 hour.
- Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. Bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g
MY MOM'S LENTIL SOUP
Make and share this My Mom's Lentil Soup recipe from Food.com.
Provided by CIndytc
Categories Lentil
Time P2DT30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all but brown sugar after adding cold water to cover. Simemr about 2 hours. After simmering, add your brown sugar. If it does not taste sweet enouph to you add a little more brown sugar. Remove hocks, cool, take off meat and add to soup.
Nutrition Facts : Calories 250.5, Fat 0.5, SaturatedFat 0.1, Sodium 42.8, Carbohydrate 52.9, Fiber 9.9, Sugar 30.2, Protein 10.8
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