Red Pepper & Lentil Soup
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Recipe: #24930
September 26, 2016
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Ingredients
Nutritional
- Serving Size: 1 (455.5 g)
- Calories 146
- Total Fat - 8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 1266 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 2.5 g
- Sugars - 5.5 g
- Protein - 4.8 g
- Calcium - 43.3 mg
- Iron - 1.6 mg
- Vitamin C - 103.4 mg
- Thiamin - 0.1 mg
Step 1
Heat olive oil in a large saucepan over medium heat. Add in the bell peppers, yellow onion and garlic in the oil. Season with salt and pepper. Add the spices and cook for 3 minutes.
Step 2
Add the broth, dry lentils and tomato paste, bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add in more broth, if needed. Add the cilantro and green onion. Adjust the seasonings. Spoon into bowls. Serve with whole-grain bread.
Tips & Variations
No special items needed.
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