Red Lentil Soup

By Hklbrries

Fiber- and protein-rich lentils star with the soup, laced with tomato paste and carrots.

For small amounts of tomato paste, buy it in tubes—like toothpaste.

Ingredients

• 2 tablespoons olive oil
• 1 1/3 cups diced carrots
• 1 cup diced onion
• 2 tablespoons tomato paste
• 3/4 teaspoon roasted ground cumin
• 3/4 cup red lentils
• 3 tablespoons uncooked brown rice
• 6 cups water
• 1 1/2 teaspoons vegetable bouillon
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Heat oil in a large pot over medium heat. Add carrots and onion; cook, mixing occasionally, until onion is softened, about 7 minutes. Add tomato paste and cumin; mix to combine. Add lentils, rice, water, bouillon, salt and pepper; stir to combine.

Bring to a boil. Reduce heat and simmer 25 minutes or until rice and lentils are tender. Makes about 6 cups.
Recipe by Jean Kressy.

Nutritional Information:
Per serving
246 calories
7 g fat
.5 g saturated fat
0 mg cholesterol
107 mg sodium
36 g carbohydrates
8 g fiber
6 g sugars
10 g protein