Just tried this recipe this weekend--it's pretty good. I skipped the sherry and olive oil--sauteed veggies in non-stick spray.

Portobello and Basil Lentil Soup (Shape Magazine)

1 T. Olive Oil
1 small red onion, diced
1 small green pepper, chopped
2 cup diced portobello mushroom
3 garlic gloves, minced
1 tsp. salt
1/2 tsp. white pepper (I used regular pepper)
6 cups chicken broth (or vegetable broth)
6 oz. tomato paste
1 1/2 cup red lentils
1 bunch basil, coursely chopped (reserve a few leaves for garnish if ya wanna look fancy)
1/3 cup dry sherry (I didn't even bother with this)

Sautee the garlic, onion, green pepper, salt, pepper, and mushrooms until mushrooms are tender (about 5 minutes)
Add the chicken broth and tomato paste to soup pot and completely blend together.
Stir in the red lentils and bring to a boil.
Then lower heat, cover and cook over medium-low heat for 15 minutes stirring occasionally.
Add the basil and simmer (with pot covered)15 minutes longer.
Add extra salt and pepper to taste.
Serve the stew in individual bowls and float one tablespoon sherry on top of each bowl
Garnish with remaining basil leaves and serve hot.
Serves 4-6
Cal per serving: 237
Fat: 3g
40% daily value of fiber
45% for Vit. C.

Hope someone else emjoys this-I posted it where I usually post but no one seemed interested.
-Kerra

Anyone know a good lentil soup recipe?

------------------
Karen

Karen, I have tried this and I thoroughly enjoy it as well as DH.

Lentils

Put lentils in pot with enough water to cover lentils.
Boil and drain x 3 water - change water
Fill to cover lentils then add:
1 clove garlic
2 springs of parsely
1/4 inch of oil ( or whatever you want)
Salt, Pepper and oregano
Plain tomato (crushed)
Cook slowly over low heat for approximately 2 hrs.

It is very good and filling

Ann

I cover the lentils with water (not sure how much since I don't measure it)so it's a couple inches over the beans but I don't let it boil and rinse. You really don't need to do that with lentils. I also add celery, carrots and onion. However much you want. 3 or 4 beef bouillon cubes, 14oz. can diced tomatoes and some spice such as, seasoned salt and seasoned pepper (or plain)and garlic powder to taste and a splash of worcestershire sauce. You can adjust these ingredients to your liking. Sometimes if I have some fresh mushrooms and spinach I chop those and throw them in the last half hour or so of cooking. Cover and simmer on low about 2 hours. Sorry I don't have exact measurements for this but I just "chop and toss"!! Delicious.
Pat

I forgot to mention that you will most likely have to add some water after you put in all your vegetables and maybe during the cooking time. If your soup looks more like stew add water!!

Sorry I have not put this into Mastercook and figured points yet, but I guarantee you this is the BEST lentil soup you have ever eaten! And, it's vegetarian!!

Original Lentil Soup
From: Mollie Katzen’s “Moosewood Cookbook”

Yield: 6 servings

3 cups lentils, any type
7 cups water or stock (more as needed)
1 to 2 Tbl. canola oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 Tbl. minced garlic
1 ½ to 2 tsp. salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
2 medium-sized ripe tomatoes, chopped
2 Tbl. dry red wine (optional)
2 Tbl. fresh lemon juice
2 Tbl. molasses or brown sugar
Red wine vinegar for the top
Minced scallions for the top (optional)

Place the lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until the lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency.

Heat the oil or melt the butter in a medium-sized skillet. Add the onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to the lentils.

Stir in the wine, if desired, the lemon juice and the molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions on top, if desired.

Thanks!! I've been watching for this one, missphoebe!!
Here's my attempt to get a MasterCook analysis. I'm not sure I believe the fiber and # servings.
missphoebe -- I bet this makes a lot of soup, did you find that it really serves more than 6?

* Exported from MasterCook *

Original Lentil Soup -- 5 points

Recipe By : Mollie Katzen's Moosewood Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 cups lentils -- any type
7 cups chicken broth, nonfat -- or water,
-- more, if needed
1 Tablespoon canola oil -- or butter
-- (1 to 2 T)
1 cup chopped onion
1 cup celery -- minced
1 cup chopped carrots
1 tablespoon minced garlic
1 1/2 teaspoons salt -- (1 1/2 to 2 teasp)
black pepper to taste
a few pinches of dried herbs (thyme -- oregano, or basil)
2 tomatoes -- chopped
2 tablespoons dry red wine -- optional
2 tablespoons fresh lemon juice
2 tablespoons molasses -- or brown sugar
Red wine vinegar for the top
Minced scallions for the top (optional)

Place the lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until
the lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency.

Heat the oil or melt the butter in a medium-sized skillet. Add the onion, celery, and carrots, and sauté over medium
heat for about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and herbs of your choice, and sauté about 5 minutes
longer. Transfer to the lentils.

Stir in the wine, if desired, the lemon juice and the molasses or brown sugar. Taste to correct seasonings, then
simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of
minced scallions on top, if desired.


424.5 calories, 3.4 g fat, 31 g fiber
2.55 points bu WW formula calculation
5 points if count 3/4 ounce dry lentils as one point, as suggested by published WW materials.


- - - - - - - - - - - - - - - - - -


I edited again to elaborate on my points calculations.
My calories/points differ from missphoebes (posted on old board after 3/31) because I entered non-fat chicken broth into my MC program and used that instead of MC numbers for vegetable broth.

[This message has been edited by midlife (edited 03-30-2000).]

[This message has been edited by midlife (edited 04-03-2000).]

This is from Jan 01 Better Homes and Gardens. I made it in the crockpot and it turned out great!
2 medium carrots, sliced (1 cup)
1 stalk celery, sliced (1/2 cup)
1 small onion chopped (1/2 cup)
1 T olive oil
5 cups water
1/2 small head cabbage, cored and cut into 1-inch pieces (4 cups)
1 cup dry lentils, rinsed and drained
1 cup tomato puree
1 1/2 t sugar (I left this out)
1 1/2 t salt
1/2 t dried oregano, cruched
1/4 t pepper

In a large suacepan cook carrots, celery, and onion in hot olive oil about 5 minutes, or until crisp tender. Stir in rest of ingrdients (water, cabbage, lentils, tomato puree, sugar, salt, organo, and pepper). Bring to a boil. Reduce heat. Cover and simmer 45 minutes or until lentils are very soft. Makes 5 main-dish servings.
Nutritional facts per serving: 210 cal, 3 g total fat (0 g sat. fat), 0 mg chol, 938 mg sodium, 35 g carbo, 15 g fiber, 13 g pro.
I calculated 3.45 winning points.

[This message has been edited by Parsp (edited 02-05-2001).]

[This message has been edited by Parsp (edited 02-05-2001).]

When you made this in the crockpot, did you just dump everything in and cook it all day? I'm assuming you didn't use the oil?

Actually what I did was to put veggies and oil in the bottom of the hot crockpot for about 10 minutes as directed to get them started, then dumped everything else in, but I'm not sure that really made a difference. Next time I'd probably just dump everything in and leave out the oil as you suggested.

I made a delicious lentil stew tonight. From what I can tell, there are no points....but I want to make sure that i'm not miscalculating. Here are my ingredients:

one bag lentils - 0 pts.
one 28oz crushed tomatoes - 0 pts
4 cups FF beef broth - 0 pts
4 cups FF chicken broth - 0 pts
1 cup diced onion - 0 pts
1 cup chopped celery - 0 pts
4 jumbo garlic cloves - 0 pts
spices (pepper, salt, basil, oregano, bay leaves)
2 packets Goya ham seasoning

so can someone correct me if I am wrong? Are there points in there somewhere that I am missing? Thanks a bunch.

I just looked up in my complete food companion and 1 pound of uncooked lentils is 30 points. 1/2 c. cooked is 2 points.

Yes! I found it after much digging...can you believe it was the very last recipe that I took out of my recipe box! What bad luck, lol!

I suppose you could use TVP, Kaye....I've never tried it. I usually use MSF grillers when I want to cut out the meat. Instead of making meatballs, you can always leave the mixture loose. hmm...makes me want to try it now!

I'll leave the recipe in its original form and you can alter it, according to your own preferences.

Meatball Soup

1/4 c cooked brown rice
2 tbl chopped parsley
1 tbl cilantro
1 tsp oregano
1/4 tsp pepper
8 oz. ground turkey breast
3 minced garlic cloves
1 lg egg white

1 tsp oil
1/2 c chopped onion
1 c chopped seeded tomato
1 c water
2 c chicken broth
2 c carrots, sliced
2 c celery, sliced
1 c frozen corn or peas
1/4 tsp cumin (optional)
1 lb frozen chopped spinach or fresh washed spinach

combine the first 8 ingredients and shape into 24 balls.
heat oil. Saute onion til tender, stir in water, tomato and broth. bring to a boil. Add carrots, celery, corn, onion and cumin and return to boil. Drop in balls, cover reduce heat to simmer for 30 minutes. Add spinach to the pot and stir.

This is a delicious soup...about 2 points per cup but I dont remember exactly off the top of my head.