Calorie Density: 0.60 Calories per serving: 150

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Name: Red Lentil Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons olive oil; 1 large onion peeled and minced; 2 garlic cloves peeled and minced; 1 32 ounce carton chicken broth; 1 8 ounce can tomato sauce; 3/4 cup dried red lentils; 1 medium carrot peeled and minced; 10 ounce package frozen squash; 1 tablespoon ground cumin; 1/8 teaspoon Ground cayenne pepper; juice of 1/2 a lemon; Salt and pepper to taste; 1/4 cup fat-free sour cream; 1/4 cup cilantro fresh, chopped

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INGREDIENTS

2 tablespoons olive oil
1 large onion ; peeled and minced
2 garlic cloves ; peeled and minced
1 32 ounce carton chicken broth
1 8 ounce can tomato sauce
3/4 cup dried red lentils
1 medium carrot ; peeled and minced
10 ounce package frozen squash
1 tablespoon ground cumin
1/8 teaspoon Ground cayenne pepper
juice of 1/2 a lemon
Salt and pepper to taste
1/4 cup fat-free sour cream
1/4 cup cilantro ; fresh, chopped

Servings

INSTRUCTIONS

1. Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the broth, tomato sauce, lentils, carrot, squash, cumin, and cayenne. Increase the heat to bring to a boil, then reduce to medium-low. Cover and simmer until lentils are soft, about 25 minutes.

2. Stir in the lemon juice. Season with salt and pepper to taste.

3. Stir as is or puree in a blender. Garnish each bowl with a tablespoon each of cream cheese and cilantro.

NOTES

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 8 Servings

Calories: 52
Calories from Fat: 10 (19%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0.6mg		0 %
Sodium 26.7mg		1 %
Potassium 149.8mg		4 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 6.2g
Protein 2.5g		4 %
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: 52

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