Red lentil soup

Nutrition Information Powered by Edamam Per serving (6 servings) Calories:222 Fat:7g Saturated fat:1g Carbohydrates:32g Sugar:7g Fiber:10g Protein:10g Sodium:622mg

Photo by Judi B.
Adapted from onceuponachef.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from onceuponachef.com

Ingredients

  • Ingredients

  • 2

    tablespoons olive oil

  • 1

    yellow onion, finely chopped

  • 4

    garlic cloves, minced

  • 1

    large carrot, diced

  • Heaping 1/4 teaspoon smoked paprika

  • 3/4

    teaspoon cumin

  • 4

    cups low sodium vegetable or chicken broth

  • 1

    (14.5-ounce) can diced tomatoes

  • 1/3

    cup red lentils

  • 1/2

    teaspoon dried thyme

  • 2

    bay leaves

  • 1

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    (14.5-ounce) can chickpeas, drained and rinsed

  • 1

    cup cooked vegetables, frozen peas or chopped fresh greens (or any combination)

Directions

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir. Taste; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables, frozen peas or chopped greens and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.

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