Tangy Red Lentil Soup With Niçoise Olives
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large celery stalk, finely chopped
- 1large carrot, unpeeled, finely chopped
- 1large onion, finely chopped
- 3garlic cloves, finely chopped
- ¼cup extra virgin olive oil
- Salt to taste
- 2tablespoons tomato paste
- 1pound red lentils, rinsed
- 1pound chicken backs
- 4thyme sprigs
- 2lemons, halved
- ¼cup whole niçoise olives
Nutritional analysis per serving (8 servings)
470 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 43 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 23 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
- Step 2
Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.
Private Notes
Comments
For vegetarians, sub 1/4C goat cheese for the chicken, and stir in at the end of cooking. Use medium black olives if nicoise are not available. Potatoes are also a good addition to make it a 1 pot meal.
Delicious. Everyone loved. I Added : Cut down the garlic to 1 clove 3 carrots, peeled, diced 1 Red pepper, 1/2 inch pieces 1 Yellow pepper, 1/2 inch pieces 1/2 tsp. Fennel, dried 2/3 tsp. Oregano, dried 2/3 tsp Thyme I used 4c. Chicken stock and 4 cups water.. After the soup was cooked I blended a bit. Then I added diced summer squash to cook in it while I prepped salads. Lemon and olives are excellent on top.
I have made this soup since it came out on the times and is always a hit with everyone. Used 1 &1/2 carrots 2 celery stalks and a little cumin. Love the lemon juice at the end. Really good soup.
Advertisement