Lentil Soup
A beautiful soup, full of fiber-rich lentils, and finished with fresh herbs.
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 large onions, diced (about 2 cups)
- 5 carrots, peeled and diced (about 2 cups)
- 4 garlic cloves, peeled and chopped
- 2 cups brown lentils, rinsed and picked over
- One 15-ounce can diced tomatoes
- 1/4 cup tomato paste
- 1 tablespoon curry powder
- 1 tablespoon sweet paprika
- 6 cups water
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 extra-large vegetarian bouillon cube, such as Knorr’s®
- 1/2 teaspoon Tabasco® sauce
In a large soup pot heat the olive oil over medium heat. Add onions, carrots, and garlic and cook until softened and golden, 10 minutes. Stir in the lentils, tomatoes, tomato paste, curry powder, paprika, and water. Cook for 30 minutes, until lentils are soft, stirring frequently. Add the parsley, cilantro, bouillon cube, and Tabasco, stirring to dissolve the bouillon cube. Serve hot.
Serves 9
NUTRITION
Per 1 cup serving:
- Calories: 212
- Fat: 3 g (0 g EPA, 0 g DHA, < 1 g ALA)
- Saturated Fat: < 1g
- Cholesterol: 0 mg
- Sodium: 150 mg
- Carbohydrate: 35 g
- Dietary Fiber: 16 g
- Sugars: 7 g
- Protein: 14 g
