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Very Green Lentil Soup

September/October 2011

Your rating: None Average: 4.1 (89 votes)

Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit. Recipe by Anna Thomas for EatingWell.


Very Green Lentil Soup Recipe

11 Reviews for Very Green Lentil Soup

03/11/2014

I have made this twice. I doubled the amount of lentils the second time as suggested and it was awesome. I also used two jalepenos and added more lemon juice.

It makes a lot but it freezes well.

Comments
01/03/2013
Anonymous
Delicious but very time consuming

Best soup ever! This soup is tasty, healthy and hardy. The one draw back is that it's very time consuming to make. Lots of chopping and lots of steps in the cooking, but I like cooking and don't mind the process if I plan to make this one night. Plus, the recipe yields a good amount of soup so I think it's worth the effort.

delicious, uber healthy, filling, freeze for great leftovers
Comments
05/19/2012
Pretty good, but very time-consuming

Next time I make this, I will use more lentils and greens, cut back on the cilantro and leave out the broccoli. The soup was wonderful the first night, but the broccoli over-powered the other flavours after sitting in the fridge over-night. I didn't bother toasting and grinding the cumin - I'll leave that to the passionate foodies who have time for such nonsense. :)

Healthy
Comments
02/20/2012
yummy, healthy winter soup!

This was surprisingly good..and loaded with flavor! We are not fans of lentils but the whole family enjoyed this. I think the key is in the green lentil..they really do hold their shape and do not have the same mushy consistency that the brown lentils have. I caramelized the onions, removed them to a bowl, then added the lentils and water. Added a bit to my time but was one less dish! I did not have any chard, and only had a 7 oz bag of spinich. Not sure I would have enjoyed it as much with both leafy greens..too much leaf! I used ground cumin and that worked just fine, and left out the mint...all worked well. Delicious soup!

full of flavor
Comments
01/30/2012
Anonymous

This soup does take a while to make but is really good. I used dino kale instead of chard. I topped it with a little goat cheese and avocado...so good!

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