Is there anything better than a warm, hearty and satisfying soup to come into from the cold? Well, that is what this Lentil Soup will do. It will satisfy your whole family.
I made this Lentil Soup for the first time last year after I saw my friends order it out at a restaurant. Needless to say, I was not expecting my friends to sprinkle Parmesan cheese over their soup. I guess I just never made the connection between lentils and cheese before.
The next weekend I set out to make this version of Lentil Soup. The inspiration for this soup came from that night out with our friends.
All I can say is, good call! This was a great hit with the family. A delicious lentil soup which simmers in a blend of beef broth and tender pork back ribs. With or without the cheese, this soup will warm your heart and soul.
Of course, if you don't wish to add the ribs, you may omit it as well as the spinach. This soup also makes for a great appetizer or a first course to a multi-course meal.
This lentil soup is protein packed, just as much as this Sundal - Protein packed South Indian lentils stir fry.
Tips and Tricks to Making the Best Lentil Soup
Par boiling these ribs is a great way to remove some of the pork fat and it also helps to tenderize the meat. I find that it also helps to make the pork less "gamey".
In order to fit the pork ribs into the post you will need to cut the rack into pieces. Cut one bone per piece and then set aside until you are ready to use them as part of the recipe.
You can either use canned lentils for this recipe or you can use the dry kind. For this recipe I used canned lentils. If you decide to use dry lentils, remember to soak your lentils either overnight or for 3 to 4 hours. I have used the following lentils in the past and they worked well. I just simmered the soup for an extra 30 minutes or until the lentils were cooked through.
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- 1 cups chopped spinach ((fresh/frozen))
- 1 ½ cups lentils ((canned is ok))
- 1 pork back ribs (cut into one rib per piece (optional, membrane removed))
- 2 slices of bacon (cut into pieces (optional))
- ½ tsp cumin
- 3 tbsp olive oil for frying
- 1 clove of garlic
- ½ tsp onion powder
- 1 tsp vegetta ((or you can use vegetable bouillon cube))
- 1 l beef broth
- salt and pepper to taste
- Bring water in a medium saucepan filled half way, to boil. Let boil for about 5 minutes so that pork fat is released into the water. Remove the ribs and let cool. Cut the back ribs into individual riblettes and set aside.
- In a medium saucepan, heat up oil and garlic until the garlic becomes fragrant. Add in the sliced pork ribs and bacon and sauté to brown the ribs a little. Add pepper to taste.
- Add the beef broth, lentils, and all spices except vegetta. Bring to boil and let simmer for about 1 hour checking occasionally that their is sufficient water for the lentils and that they have not absorbed all the water. The liquid level should come up above the lentils. If liquid is needed add either water or more beef broth.
- Once the lentils have simmered enough, taste the soup, if it requires seasoning you can add vegetta or a vegetable bouillon cube adding a little at a time as to not over season. Let rest for 15 to 20 minutes. Serve the soup with riblettes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 1032mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 9g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.