Red Pepper & Lentil Soup
Recipe: #24930
September 26, 2016
Categories: Tomato, One-Pot Meal, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
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Original is 4 servings
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 by Step Method
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
No special items needed.
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