*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic wine and cloves that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious!
Wow I was really surprised by this soup. The flavor is mellow and satisfying. I used canned petite diced tomatoes and skipped the food processor step and used only 1 cup of lentils since I'm not a fan but have been trying to use legumes more. Don't be afraid to try it!!
My search for a low-cal lentil recipe led me to this one. I must say I was a little disappointed at first...nutmeg cloves red wine..? But after it sat a while I was scarfing it down. Very mediterranean not just 'a flair'. Will make it again.
Excellent recipe! The only thing I changed was to use extra virgin olive oil instead of butter and to add some balsamic vinegar. At one point I did get nervous that there was too much going on in the pot for it to turn out good...but after simmering for awhile & adding some balsamic vinegar it was delicious!!! Everyone asked for seconds. GREAT RECIPE!! Thanks.
I made this soup tonight-maybe after it mellows overnight I'll "up" the rating. I used a 28oz can of pureed tomatroes so skipped the blender step. Maybe there would have been more liquid if I used the tomatoes. As it was it was 'way too thick. I added at least 2 cups of water and probably another 1/2 to 3/4 cup wine. I only had whole cloves so put some in an empty tea bag and let that cook before fishing it out. Also added more nutmeg and garlic and a few shakes of allspice for good measure. The taste is fine it is just the fact that it had to be thinned out so much that caused the lower rating.