Lentil & Potato Soup
Recipe: #28558
November 02, 2017
Categories: Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kosher Meat, more
"When I made this soup I boiled some chicken thighs removed them and used the broth for the soup. I added the cooked chicken back to the pot at the end. We had it as a main dish"
Ingredients
Nutritional
- Serving Size: 1 (497.3 g)
- Calories 702.8
- Total Fat - 48.5 g
- Saturated Fat - 5.7 g
- Cholesterol - 102.1 mg
- Sodium - 709.9 mg
- Total Carbohydrate - 54.9 g
- Dietary Fiber - 12.3 g
- Sugars - 9.1 g
- Protein - 20.8 g
- Calcium - 118.5 mg
- Iron - 4.4 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Using a strainer, rinse the lentils under cold water and pick out any dry lentils or debris. Set to the side.
Step 2
In a medium sauce pan, warm the olive oil on medium heat. Add the onion and allow it to cook until softened about 2-3 minutes.
Step 3
Add in the garlic, celery, carrot, tomato, potato, zucchini, turmeric and lentils. Cook the ingredients together for 3-4 minutes to develop the flavours.
Step 4
Cover the ingredients with chicken stock and bring to a boil. Then reduce the heat to a simmer.
Step 5
Allow to cook for about 20-25 minutes or until the ingredients have thickened and the vegetables are cooked.
Step 6
Season with salt, pepper and parsley.
Step 7
Cut pita chips into triangles. Brush with olive oil and cooking spray. Add salt and paprika and place into oven for 12-15 minutes at 375 degrees.
Tips
No special items needed.