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Ingredients1 h 10 m servings 113
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.
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- 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 17.7 3.8 < 1 736 Full nutrition
ReviewsRead all reviews 2
Skipped the celery had none. Added hot pepper flakes to each individual bowl. Yum. Great soup for the cold winter nights in Wisconsin. Will make again for sure.