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Homemade Lentil Soup

I make a double batch of this lentil soup to eat throughout the week, then freeze the rest for later.

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Ingredients:

1/2 onion

1.5 onions diced

1 Carrot, diced

Parsley

4 cloves minced garlic

2 sprigs Thyme

1 bay leaf

2/3 cup Lentils

4-6 cups chicken or vegetable broth

1/2 tsp Black pepper

1/2 tsp Cumin

1/2 lb diced plum tomatoes

1/2 cup olive oil

4oz bacon

  1. Heat the olive oil and cook the diced onions on low heat until translucent and the color of a golden raisin.
  2. Add the tomatoes & 1/2tsp garlic and cook for another 30 minutes. Use a strainer to drain the oil from the mixture.
  3. In another pan, cook the bacon on medium high heat until crispy and then cut into strips.
  4. Add all of the remaining ingredients except for the bacon into a large saucepan and simmer for 20 minutes, until the lentils have cooked.
  5. Remove the carrot, onion, bay leaf, and thyme sprigs.
  6. Add the bacon to the soup and serve!

  • justin commented Feb 15th 2011:
    I'm making this right now. :)
  • koolsome commented May 20th 2012:

    Just a quick question : I have been making this in bulk each week for 3 weeks now. Is there any method to reduce flatulence - it seems to be the only small problem in a very awesome recipe. Maybe soaking the lentils in water for a few hours?

    Thanks in advance

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mmm..it looks delicious!!

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For an entirely different (and excellent) flavor swap out the bacon for chorizo.....

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Thanks for the recipe Laura! I'm going to try and make this tonight!

Just out of curiosity though, why did you take out the carrot in the end? I know its not one of the veggies he listed out in the slow-card diet, but just one carrot in the entirety of the whole soup can't possibly be that bad for you, right? He even mentions in the Slow-Carb Diet II that if you need a snack, go for carrot (just don't binge).

Thanks!

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Just made this, looks and smells and tastes awesome :) Thanks.. I am thinking of making the next batch with ghee instead of olive oil

Cheers!

  • koolsome commented Jul 10th 2012:

    Hello Laura, others! i make this lentil soup every week now - and increasingly in larger sizes. Last 2 times, I made for almost one whole week (5-6 servings), refrigerated, and ate over 5 days. However, the soup started giving slightly not-so-good smell after 3rd day.

    ALthough I still ate it, wondering if anyone noticed this. And if there is any special method of refrigeration or a time-limit upto which it should be refrigerated only

    Thanks

  • Douglas Sheehan Douglas Sheehan commented Jul 11th 2012:

    I would suggest freezing individual 1 or 2 servings in freezer bags. Zap and serve.

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