Lively Up Yourself Lentil Soup Recipe

Looking for an easy Lively Up Yourself lentil soup recipe? Learn how to make Lively Up Yourself lentil soup using healthy ingredients.


Submitted by rypoff22

Makes 6 servings



lentil soup that apparently makes you liven yourself up.

Recipe Ingredients for Lively Up Yourself lentil soup

2 cups green lentils
1 teaspoon extra virgin olive oil
1 large onion, chopped
1 teaspoon kosher salt
28 ounce crushed tomatoes
2 cups water
10 oz frozen spinach

Recipe Directions for Lively Up Yourself lentil soup

  1. I've found that French green lentils and black beluga lentils hold their shape nicely - they don't go to mush in the pot. I sometimes used fire-roasted organic crushed tomatoes, they lend a lovely deep smoky flavor to whatever you use them in. If you come across them, give them a try in this soup. If not, regular crushed tomatoes are just fine. Can't find greek yogurt, no problem - just use whole plain yogurt. Vegans can skip the yogurt entirely and finish the soup with a generous drizzle of good olive oil instead. And just a reminder, this makes a nice big pot of soup, so use a large pot - I eat the leftovers all week.

  2. 2 cups black beluga lentils (or green French lentils), picked over and rinsed

  3. 1 tablespoon extra virgin olive oil

  4. 1 large onion, chopped

  5. 1 teaspoon fine-grain sea salt

  6. 1 28-ounce can crushed tomatoes

  7. 2 cups water

  8. 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

  9. Saffron Yogurt

  10. a pinch of saffron (30-40 threads)

  11. 1 tablespoon boiling water

  12. two pinches of salt

  13. 1/2 cup 2% Greek Yogurt

  14. Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

  15. While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

  16. Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.

  17. Serves 6 to 8.

  18. Variations:

  19. - You can serve it with a poached egg on top,

  20. - or crunchy, fried shallots,

  21. - with a drizzle of chive infused cream,

  22. - or with chunks of tiny pan-fried butternut squash cubes.

  23. - Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.

  24. - Have some cooked farro or wheat berries around? Toss some in. Millet might be good too.

  25. - You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

Categories

Main Dish

Nutrition Facts
Serving Size 349.3g
Amount Per Serving
Calories
306
Calories from Fat
14
% Daily Value*
Total Fat
1.6g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
686mg
29%
Potassium
912mg
26%
Total Carbohydrates
53.1g
18%
Dietary Fiber
25.2g
101%
Sugars
10.0g
Protein
21.3g
Vitamin A 116% Vitamin C 46%
Calcium 15% Iron 45%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
  •  
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