Hearty Brown Lentil Soup
 
Prep time
Cook time
Total time
 
This brown lentil soup is warming and filling. Mini meatballs, potatoes, and brown lentils come together to deliver a well-rounded meal in a bowl.
Servings: 12 cups
Ingredients
  • 2 cups brown lentils, picked over and rinsed
  • 14 cups water
  • 2 tsp. salt
  • [1/4] cup long-grain rice
  • [1/2] lb. lean ground beef
  • 1 tsp. ground black pepper
  • 3 TB. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 TB. cumin
  • [1/2] cup fresh parsley, chopped
  • 2 medium potatoes, peeled and medium diced
Instructions
  1. In a large pot over medium-low heat, combine brown lentils, water, and 1 teaspoon salt. Bring to a simmer, and cook, stirring occasionally, for 1 hour.
  2. Remove the pot from heat. Using a handheld immersion blender or in a food processor fitted with a chopping blade, blend lentils for 1 or 2 minutes or until smooth. If desired, strain soup to remove any pulp from lentil skins.
  3. Set the pot over low heat, add long-grain rice, and cook, stirring occasionally to stop rice from clumping, for 10 minutes.
  4. In a small bowl, combine ground beef, [1/2] teaspoon salt, and [1/2] teaspoon black pepper. Form mixture into about 20 to 30 ([1/2]-inch) meatballs.
  5. In a small skillet over medium heat, cook meatballs for 6 minutes, turning over every 2 minutes until browned on all sides. Add cooked meatballs to soup.
  6. In the small skillet, heat extra-virgin olive oil. Add yellow onion, and saute for 5 minutes. Add onion to soup.
  7. Add remaining [1/2] teaspoon salt, remaining [1/2] teaspoon black pepper, cumin, parsley, and potatoes to soup, and stir to combine. Cook for 5 minutes.
  8. Remove from heat, and serve.
Notes
Mediterranean Morsel
Sometimes tiny pebbles or rocks or pieces of grain are included with the dry lentils. To ensure you remove all these stray bits, pick over the lentils. Pour the lentils onto a plate, and using your fingers, pick through the lentils, moving them around to be sure no pebbles or pieces of grain are in the mix.
Nutrition Information
Serving size: 2 cups Calories: 282 Fat: 11g Saturated fat: 2g Carbohydrates: 32g Sodium: 802mg Fiber: 7g Protein: 15g Cholesterol: 23mg
Recipe by Dedemed at https://dedemed.com/mediterranean/hearty-brown-lentil-soup/