Smoky Lentil Soup
By á-25010
Some people like it hot, and if you're one of them, this main course soup recipe is made for you! Our fiber-ful lentil soup gets its smokiness from the ancho chile powder and smoked ham. Other flavorful highlights include a base of tomatoes, carrots, garlic, and scallions, which help infuse the broth with more richness and complexity.
5 weightwatcher points per serving
Ingredients
- 4 teaspoon oil, olive, extra-virgin
- 1 medium carrot(s)
- halved lengthwise and thinly sliced
- 3 medium scallion(s) (green onions)
- thinly sliced
- 2 clove(s) garlic
- thinly sliced
- 1 teaspoon pepper, ancho chile, ground
- (or chipotle chile powder)
- 30 ounce(s) lentils, brown, canned
- (2 cans), drained and rinsed
- 14 1/2 ounce(s) tomatoes, diced
- (1 can), with juice
- 1 3/4 cup(s) broth, chicken, less sodium
- 2 ounce(s) ham, smoked, lean
- thinly sliced, coarsely chopped
Details
Servings 4
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
1 In a large saucepan, heat the oil over medium heat. Add the carrot and cook, stirring frequently, until tender, about 5 minutes.
2 Stir in the scallions, garlic, and chile powder and cook for 1 minute. Add the lentils, tomatoes and their juice, the broth, and ham. Bring to a boil. Reduce the heat and simmer for 10 minutes for the flavors to develop.
3 Ladle the soup into 4 bowls and serve hot.
Each serving is 1 3/4 cups.
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