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Ingredients1 h 10 m servings 113 cals
Original recipe yields 10 servings
- Heat olive oil in a large pot over medium heat until hot; stir in onion and apples and cook and stir for 4 minutes. Stir flour into apple mixture; cook and stir for 2 minutes.
- Whisk chicken stock into apple mixture; bring soup to a boil. Stir lentils and celery seed into soup; return mixture to a boil, reduce heat to low, and simmer until apples are tender, about 45 minutes.
- Cook's Note:
- One cup dry lentils can be substituted for canned lentils; cook until lentils are tender, adjusting cooking time as needed.
Per Serving: 113 calories; 3.5 g fat; 17.7 g carbohydrates; 3.8 g protein; < 1 mg cholesterol; 736 mg sodium. Full nutrition
ReviewsRead all reviews 2
I found this soup a little bland as the recipe is written so I dished up individual bowls and tried out different spices. Hot pepper flakes as another reviewer suggested were excellent as were ...