You'll Need: Blender
Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree, about 1 min.
Melt butter in stockpot on MEDIUM-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomatoes; cook 5 min.
Add vegetable stock, 2 cups water, and seasonings. Bring to simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.
If not thick enough-
Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch/water mixture. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
Nutrition Info: Each serving (1 cup) contains 170 calories, 26 g carbohydrate, (6 g fiber), 8 g protein, 4 g fat, (3 g saturated fat), 10 mg cholesterol, and 470 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 7|
|Calories from Fat: 34 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.7mg||3 %|
|Sodium 553.5mg||19 %|
|Potassium 387.8mg||10 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 13.3g|
|Protein 8.8g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 161
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