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Name: Red Lentil and Pepper Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tbsp olive oil; 2 onions, finely chopped; 4 garlic cloves crushed; 4 carrots, finely diced; 2 red peppers seeded and finely diced; 1 tin chopped tomatoes; 2 tsp yellow mustard seeds; 2 tsp thyme; 200 g red lentils; 3 pts. veg stock (using 3 stock cubes)

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INGREDIENTS

2 tbsp olive oil
2 onions, finely ; chopped
4 garlic cloves ; crushed
4 carrots, finely diced
2 red peppers seeded and finely diced
1 tin chopped tomatoes
2 tsp yellow mustard seeds
2 tsp thyme
200 g red lentils
3 pts. veg stock (using 3 stock cubes)

INSTRUCTIONS

Heat the oil in a large pan and fry the onions over a low heat, covered, until softened. Stir in the garlic, add the carrots and cover, until slightly softened. Add the peppers and cover till softened, then stir in the rest of the ingredients. Bring to the boil, turn down to a simmer, cover and cook until the carrots are tender. Blend roughly.

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Nutrition

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Serving Size: 1 Recipe (346g)
Recipe Makes: 1 Recipe

Calories: 826
Calories from Fat: 93 (11%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 20.8mg		1 %
Potassium 2281mg		60 %
Total Carbohydrate 130.7g		38 %
	Dietary Fiber 63.5g	254 %
	Sugars, other 67.2g
Protein 54.5g		78 %
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.

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Calories per serving: 826

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