Vegetarian

Improvised lentil soup is for Soup.

Improvised lentil soup takes several minutes to prepare.

Improvised lentil soup takes several minutes to cook.

Improvised lentil soup makes 4 servings.

The ingredients for Improvised lentil soup are:

1 medium onion, chopped
1-1.5 tbsp canola oil
1 cup diced potato (raw)
1 cup vegetable stock (beef if you want more taste)
1-2 cups water
0.5 cup dry lentils (picked over and rinsed)
300 grams tinned tomatoes
1-2 tbsp tomato paste
~40 grams frozen spinach
1 cup fresh mushrooms, chopped
1 tsp harissa paste (or more)

salt and pepper to taste
pinch of sugar to even out the acidity of the tomatoes
splash of balsamic vinegar or lemon juice if desired

Here is how you make Improvised lentil soup:

Fry the chopped onion in canola oil in a large saucepan or 2-liter pot until soft and glossy. Add the diced potato and fry for a few minutes on medium heat. Add the stock and app. 2 cups water, less if you want a thicker soup. Bring to a simmer, then add the lentils. Let simmer until the lentils and potatoes are almost done. Add the tomatoes and tomato paste, the spinach and the finely chopped mushrooms and simmer until the potatoes and lentils are done, and feel free to err on the side of overcooking them a bit. Add harissa paste, salt and pepper, plus a pinch of sugar to even out the acidity of the tomatoes. Add balsamic vinegar or lemon juice if desired.You can also add a bay leaf and/or some whole peppercorns when adding the stock.Makes at least 4 large (1-cup) servings, depending on how thick the soup is. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user SILVERKISS.

The nutritional information for Improvised lentil soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 150.6

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 277.3 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.5 g
• Protein: 6.0 g