High-Fiber Recipes: Lentil Soup III | Submitted By: Molly

2 cups dry lentils2 quarts chicken broth1 onion, diced1/4 cup tomato paste2 cloves garlic, minced1 tablespoon ground cuminIn a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon. Amount Per Serving  Calories: 174 | Total Fat: 1.3g | Cholesterol: 6mg

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Like others, I made a few additions - a whole can of paste, sliced carrots, doubled garlic, doubled cumin, 3-4 pinches each of dried cilantro and curry powder. Didn't saute anything first, just threw it all in the pot. SOOOOOOOOOO GOOD. Thank you for this amazingly easy and healthy recipe! I'm going to make this all the time. (By the way, the additional tomato paste also adds more color to the soup so it's not as drab-looking, if you care about that sort of thing!) Was this review helpful? [ YES ]
26 users found this review helpful Like others, I made a few additions - a whole can of paste, sliced carrots, doubled garlic,... Taking hints from other reviews, I snazzed up the seasonings, and got a hit! When my teenagers will eat a hearty healthy soup like this one, and ask for seconds, we have success. I sauteed the onion, 4 cloves of garlic, and two bay leaves in olive oil, then added the rest of the ingredients, including two chicken bullion cubes, since I keep my homemade stock on the plain side. I salted and peppered throughout the cooking process, as needed, and even added a dash or two of garlic powder at the end. I think one must look at this as a soup that one must season to taste. We love it! I served it with Italian bread bowls, from this site; YUM! Was this review helpful? [ YES ]
9 users found this review helpful Taking hints from other reviews, I snazzed up the seasonings, and got a hit! When my...

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Dairy-Free Recipes: Lentil Loaf | Submitted By: KDCG

1 1/8 cups green lentils2 1/4 cups water6 slices white bread, torn into small pieces2 eggs1 cup vegetable broth2 tablespoons tomato paste1/2 teaspoon dried basil1/4 teaspoon garlic powder1/2 teaspoon ground black pepper1 teaspoon dried parsley1 tablespoon olive oil1/2 packet dry vegetable soup mix1/3 cup dried bread crumbsCombine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving. Amount Per Serving  Calories: 272 | Total Fat: 5.6g | Cholesterol: 70mg

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