Alton Brown Lentil Soup Recipe
I adapted this recipe from one by Alton Brown. I added spinach, potatoes, and scallions and removed grains of paradise. Our whole family really enjoyed this recipe. I made it alongside an Indian curried lentil soup recipe, and while both were good, this was the hands down winner. If you're looking for a tasty, hearty, and healthy soup to serve this winter, look no further!
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 2 large russet potatoes, cut into 1/2 inch cubes
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 10 oz package frozen spinach
- 2 scallions, finely chopped
Directions
- Place the olive oil into a large 6-quart soup pot or Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. (If you are concerned about salt intake, use just 1 teaspoon and serve additional salt on the table for those who want more.)
- Add the lentils, potatoes, tomatoes, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer for about 25 minutes. Add the frozen spinach and continue to cook until the lentils are tender, approximately 10 to 15 minutes.
- Optional: Using a stick blender, puree approximately a quarter of the soup or more to your preferred consistency. Top with chopped scallions as desired and serve immediately.
- Suggestion: This is a very flavorful soup, but since the recipe did not call for any black pepper or other hot spice, I served a red pepper sauce (Sriracha) on the side for people to add as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 540g | |
| Recipe makes 6 servings | |
| Calories 901 | |
| Calories from Fat 343 | 38% |
| Total Fat 38.16g | 48% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 987mg | 41% |
| Potassium 1972mg | 56% |
| Total Carbs 74.59g | 20% |
| Dietary Fiber 27.4g | 91% |
| Sugars 5.04g | 3% |
| Protein 64.53g | 103% |
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Reviews
December 3, 2012
Made a double batch of this tonight for the family tonight, and it was great! I've always liked lentil soup but other family members did not share my enthusiasm; had I but known, it was my PREVIOUS recipe that was at the heart of their lack of excitement for the small brown bean, I'd have switched years ago!
The only change I made was to add ham, and the broth was from the hock the bit of ham came off of. The other part of the recipe, "How much to puree in the blender?" I answered with ⅓. Thank you so much for this delicious soup!!1 replyI've cooked/tasted this recipe!1 person likes this review
December 3, 2012
Our kids absolutely loved this recipe, and so did I. It was full of flavor and just the right level of thickness. Next time you are thinking of having split pea or bean soup, try this out instead!I've cooked/tasted this recipe!1 person likes this review
Comments
December 3, 2012I made the soup last night using turkey/chicken stock. Added 1 tsp salt and no pepper. Tossed in a couple chopped pieces of cooked bacon at the end . It tasted great!1 reply- December 3, 2012I think I'd try this- only leaving out the scallions because hubby cannot onions or scallions but we both love spinach. how do I print this recipe?1 reply
