Lentil Soup with Cilantro – A Lenten Soup Supper


Home - Soups and Stews - Lentil Soup with Cilantro – A Lenten Soup Supper
Lentil soup with cilantro is a meatless, healthy, and hearty soup great for a cold day. Easy to prepare, it's also cost-effective.
Lentil Soup with Cilantro
Lentil Soup
Lentil soup with cilantro is a meatless, healthy, and hearty soup great for a cold day. Easy to prepare, it’s also cost-effective.

Types of Lentils

Lentils are in the bean family, so they pack a lot of protein, and since they are dried like beans, they need to be cooked to make them soft again. The thickness of their skin and their shape affect the cooking time.

  • Green and brown lentils are both thin-skinned and flat. They take the least amount of cooking time and easily break apart. This makes them perfect for soups that need thickening.
  • Red lentils are a little hardier than their green cousins so they take a little longer to cook. If you want to have broth and lentils, these are the ones to use. Otherwise, just cook them a little longer and they will also fall apart for a nice thick Red Lentil soup.
  • Then there are black beluga lentils. They have a distinctly, rich flavor all their own. They are round with thick skin. They take longer to cook, but are perfect for salads as they do not lose their shape. They also do well in chili.

The world of lentils is very interesting. Did you know that the oldest known carbonized remains of lentils from Greece’s Franchthi Cave are dated to 11,000 BC?

Lentil Soup with Cilantro for Lenten Soup Supper

Fr. Juan says Mass at Holy Family Catholic Community
Fr. Juan says Mass at Holy Family Catholic Community

We have Lenten Soup Supper at our church during Lent. One of my favorite restaurants in Glendale, Elena’s Greek and Armenian Restaurant, makes the best lentil soup. So, I went to my local Armenian store and looked for lentils and a recipe.

As mentioned above, there are several types of lentils. When I went to my local store, there were two kinds, red and yellow/brown available, so I asked the proprietor what she used, and asked her how she made her lentil soup. I was surprised when she said to add cilantro, but happy because I really like that herb.

So, without further ado, is the recipe. I served it the garlic bread and it was a hit.

Lentil Soup

Lentil Soup with Cilantro

Lentil soup with cilantro is a meatless, healthy, and hearty soup great for a cold day. Easy to prepare, it's also cost-effective.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings (slide to adjust): 4
Course: Appetizer, Lunch, Soup
Cuisine: Armenian
Diet: Vegan, Vegetarian
Difficulty: Easy
Allergen: Nightshades
Calories per serving: 507kcal

Equipment

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.

Ingredients

  • 2 teaspoons vegetable base
  • 3 cup water, boiling
  • 1 tablespoon Olive oil
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Red pepper, chopped
  • 2 tablespoons Cilantro, chopped
  • 8 ounces green lentils, 1/2 16 oz bag
  • 2 Small potatoes, chopped
  • 4 Small tomatoes, cut in quarters
  • 1 teaspoon Ketchup
  • ½ cup Sour cream, optional for serving
Ingredients necessary for the recipe step are in italic.

Instructions

  • 2 teaspoons vegetable base, 3 cup water
    Make vegetable stock by mixing the vegetable base with boiling water. Set it aside.
  • 1 tablespoon Olive oil
    Heat the olive oil in a dutch oven or other large pot.
  • 1 Onion, 1 Carrot, 1 Red pepper
    Add the onion, carrot, and red pepper.
  • 2 tablespoons Cilantro
    Saute until the onion is translucent, then add the cilantro.
  • Pick through the lentils, being careful to remove any sticks or stones.
  • 8 ounces green lentils
    Add the lentils to the pot and stir them.
  • Add the vegetable stock you made earlier.
  • 2 Small potatoes
    Let simmer the soup until the lentils are al dente about 30 minutes, then add the potatoes.
  • 4 Small tomatoes, 1 teaspoon Ketchup
    Simmer until the potatoes are fork-tender, then add the tomatoes and ketchup.
  • Simmer until the potatoes and carrots are completely soft, about another 15 minutes.
  • 1/2 cup Sour cream
    Serve in nice bowls with a dollop of sour cream.

Notes

For vegans, omit sour cream.
If you are watching your weight or sugar, you can omit the ketchup.

Nutrition

Serving: 539gCalories: 507kcalCarbohydrates: 77gProtein: 30gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 82mgPotassium: 1496mgSugar: 12g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

4 thoughts on “Lentil Soup with Cilantro – A Lenten Soup Supper”

  1. Sweet blog! Do you have any suggestions on how to get listed in Yahoo News? I’ve been trying for a while but I never seem to get there! Cheers

    • Thanks for the compliment. Your question, however, is off topic for this blog, but to answer your question, you would have to do or have something the is news worthy.

Comments are closed.

Optimized by Optimole
%d bloggers like this: