Palouse Red Lentil Mint Soup Recipe

Palouse Red Lentil Mint Soup picture


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 Unsalted butter1⁄4 Cup (4 tbs)
 Chopped onion3⁄4 Cup (12 tbs)
 Tomato paste1 Tablespoon
 Chicken stock7 Cup (112 tbs)
 Red lentils1 Cup (16 tbs)
 All purpose flour2 Tablespoon
 Dried mint/1/2 cup minced fresh mint1⁄4 Cup (4 tbs)
 Dried red pepper flakes1⁄4 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1888 Calories from Fat 592

% Daily Value*

Total Fat 67 g103%

Saturated Fat 34.5 g172.7%

Trans Fat 0 g

Cholesterol 171.4 mg57.1%

Sodium 2845.4 mg118.6%

Total Carbohydrates 218 g72.8%

Dietary Fiber 40.3 g161%

Sugars 37.4 g

Protein 99 g198.1%

Vitamin A 49.8% Vitamin C 27.3%

Calcium 28.4% Iron 108.3%

*Based on a 2000 Calorie diet


HEAT 2 TABLESPOONS of the butter in a large pot, add the onion, and saute over medium heat until tender, 3 to 5 minutes.
Stir in the tomato paste.
Add the chicken stock and lentils, cover, and simmer until the lentils are tender, about 20 minutes.
Remove from the heat and let cool for a few minutes.
Working in batches, puree the mixture in a food processor or blender until just smooth.
Set aside in a large bowl.
MELT THE REMAINING 2 tablespoons butter in the same pot over medium heat, add the flour, and whisk until the flour begins to turn golden, about 2 minutes.
Gradually whisk in the lentil mixture and bring to a gentle simmer.
Stir in the mint and red pepper flakes, with salt to taste, and simmer 1 to 2 minutes longer.
Ladle the soup into individual bowls, garnish with croutons, if you like, and serve immediately.
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