Easy Four Ingredient Lentil Soup Recipe

Nutritional

Serving Size: 1 (329.6 g)

Calories 221.4

Total Fat - 2 g

Saturated Fat - 0.5 g

Cholesterol - 0 mg

Sodium - 80.2 mg

Total Carbohydrate - 34.8 g

Dietary Fiber - 15.3 g

Sugars - 2.9 g

Protein - 17.6 g

Calcium - 44.8 mg

Iron - 4.3 mg

Vitamin C - 8.9 mg

Thiamin - 0.4 mg

Step by Step Method

Step 1

Place all the ingredients in a saucepan, bring to a boil and simmer for 45 minutes or until the vegetables and Lentils are tender

Step 2

Serve as is or puree the soup in your blender

Step 3

Season with salt and pepper If you wish garnish with chopped cilantro

Tips

No special items needed.

This is quite good! I don't tend to puree my dal/lentil soups so I just used and extra 2 cups broth and let it cook until the lentils broke down, which they always do eventually. You invited me to season this one up and I did. For this batch I added garlic powder, paprika, cumin, turmeric, salt, pepper, asafoetida, sliced thai chiles, a pinch of baking soda (helps tenderize pulses/beans) and I had about 1/4 cup leftover salsa fresca from a Mexican restaurant takeout that I tossed in to get rid of. All were wonderful and gave the soup a hint of both Indian and southwest flavor with a bit of kick from the thai chiles and salsa. Nice! Thanks for sharing.