The Vine Mediterranean Cafe & Market Lentil Soup

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #39332

August 13, 2022



"Maggi-brand chicken-flavored bouillon cubes,(vegan)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (504.8 g)
  • Calories 959.3
  • Total Fat - 9.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 323.2 mg
  • Total Carbohydrate - 153.1 g
  • Dietary Fiber - 77.1 g
  • Sugars - 6 g
  • Protein - 65.2 g
  • Calcium - 151.6 mg
  • Iron - 19.2 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 2.2 mg

Step 1

Bring 8 cups water to a boil on high heat in a large, heavy pot.

Step 2

Rinse lentils 3 times under running water until the water runs clear.

Step 3

Soak lentils in clean water until water boils, then drain

Step 4

Add lentils to the boiling water

Step 5

Bring back to a boil on high heat

Step 6

Stir often to prevent sticking and burning and use a slotted spoon to remove foam that collects on top. The lentils are cooked when they turn slightly soft and can be easily mashed.

Step 7

To gently mash the lentils, stir them with a wire whisk while still cooking; they should be creamy but still retain some texture.

Step 8

Meanwhile

Step 9

While lentils cook

Step 10

(I would just caramelize the onions and skip the boiling oil,I have visions of things not going well)

Step 11

In a very small saucepan, cover onions with oil and bring to a boil.

Step 12

Boil hard until onions turn translucent.(watch this very closely)

Step 13

Turn down heat and stir in bouillon, salt, turmeric, curry and pepper

Step 14

Let simmer for 3 minutes.

Step 15

Stir onion mixture into cooked lentils, cook for 5 more minutes

Step 16

Using the wire whisk to stir and mash slightly. Reduce the heat to maintain a slow simmer and let simmer until some of the liquid evaporates.

Tips & Variations


No special items needed.