Spanish Lentil Soup
Created by dienia b on June 5, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #40899
Ingredients
- 10 ounces dry green lentils, (1 1/2 cups)
- 1 cup onion, chopped
- 1/4 cup red bell pepper, minced
- 2 tablespoons olive oil
- 15 ounces fire roasted tomatoes (1 can)
- 2 carrots, diced
- 5 cups vegetable broth
- 1/2 pound potato, peeled, diced
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon turmeric
- 1 teaspoon paprika
- 1 bay leaf
- 1/16 teaspoon red pepper flakes
- 1 teaspoon curry powder
- 2 tablespoons lemon juice
How to Make
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Step 1: Mix spices all together and set aside.
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Step 2: In a large pot, heat olive oil and once that it is hot add onion and bell pepper.
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Step 3: Stir cooking a bit.
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Step 4: Add garlic.
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Step 5: Garlic should get a golden color and the onion should look translucent.
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Step 6: Add spices.
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Step 7: Add the broth, tomatoes, carrots and lentils, bring to a boil and reduce to simmer.
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Step 8: After that, put the potato into the pot.
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Step 9: Cook for about 45 minutes or until the lentils get soft.
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Step 10: Add water as needed.
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Step 11: Season to taste.
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Step 12: Remove bay leaf.
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Step 13: Add lemon juice to taste at very end start low and go high.
Nutritional Facts
- Serving Size: 1 (405.6 g)
- Calories 287.4
- Total Fat - 5.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 922.4 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 18.2 g
- Sugars - 7.1 g
- Protein - 14.4 g
- Calcium - 60.8 mg
- Iron - 4.6 mg
- Vitamin C - 27.1 mg
- Thiamin - 0.5 mg