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Palouse Red Lentil Mint Soup Recipe
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Tomato paste||1 Tablespoon|
|Chicken stock||7 Cup (112 tbs)|
|Red lentils||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Dried mint/1/2 cup minced fresh mint||1⁄4 Cup (4 tbs)|
|Dried red pepper flakes||1⁄4 Teaspoon|
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
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.