Red Lentil Soup

This Red Lentil Soup is from Heidi Swanson's excellent blog 101 Cookbooks.

I made mine with low sodium chicken stock since I have never in my life encountered "good-tasting vegetable stock." As a result, I needed no extra salt at the end.

Also, the cumbled feta and slivered Kalamata olives really make the soup something special, and you probably have these things on hand at this moment! It was hearty and nourishing but not misery-making and heavy. I highly recommend.

Note: it did take about an extra cup of stock and about 20 extra minutes to get the brown rice past the al dente stage, so allow some extra time.




Add a New Comment

tag your recipe!
Your recipe will appear automatically under one of the side menus by adding one or more of these tags:
appetizers breakfast breakfast-eggs desserts desserts-tips desserts-web drinks drinks-hot drinks-summer drinks-wine drinks-na meat-beef meat-pasta meat-pork meat-poultry meat-web salads-green salads-green salads-vegetable salads-bean salads-hearty salads-meat salads-dressings seafood sides-vegetable sides-starchy sides-bean sides-web soups soups-web meatless-beans meatless-pasta meatless-rice meatless-soups meatless-soy meatless-vegetable meatless-web
chinese indian italian korean mexican middle-eastern spanish tips
spring summer fall winter

To edit this wiki, make sure you are signed in and then click "edit" at the bottom of the page.

To create a link to another page, copy and paste this code into the editable window:

[[[page-title| Link Text]]]

If the final link appears in blue, you have correctly established a link.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License