Make sure to use Red Lentils, not Brown or Green. This is a very simple recipe and tastes like no other lentil soup I've ever had before.
In a large pot, heat oil over high heat until hot and shimmiering. Add onion and garlic, and saute until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper, and chili powder or cayenne, and saute for 2 minutes longer. Add broth, water, lentils, and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot. Soup should be somewhat chunky. Stir in lemon juice and cilantro.
1 Serving = 1 cup
Use low sodium chicken broth to lower sodium content.
247 calories, 9 gram fat, 11 gram fiber per serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 6 | ||
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Calories: 159 | ||
Calories from Fat: 26 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 697.6mg | 24 % | |
Potassium 415.8mg | 11 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 20.8g | ||
Protein 9.7g | 14 % | |
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: 159
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