Red Lentil Soup
Calorie Density: 0.60 Calories per serving: 150
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1 8 ounce can tomato sauce
- 1/8 teaspoon ground cayenne pepper
- juice of 1/2 a lemon
- 1/4 cup fat-free sour cream
- 1/4 cup cilantro fresh, chopped
- 2 garlic cloves peeled and minced
- 1 large onion peeled and minced
- 1 32 ounce carton chicken broth
- 3/4 cup dried red lentils
- 1 medium carrot peeled and minced
- 10 ounce package frozen squash
- Carbohydrate 8.67233546371834 g
- Cholesterol 0.629999999999999 mg
- Fat 1.12689201390365 g
- Fiber 2.45871830137355 g
- Protein 2.48527977173016 g
- Saturated Fat 0.184425079463769 g
- Serving Size 1 1 Serving (58g)
- Sodium 26.6594345992422 mg
- Sugar 6.21361716234479 g
- Trans Fat 0.101402050587597 g
- Calories 52 calories
1. Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the broth, tomato sauce, lentils, carrot, squash, cumin, and cayenne. Increase the heat to bring to a boil, then reduce to medium-low. Cover and simmer until lentils are soft, about 25 minutes. 2. Stir in the lemon juice. Season with salt and pepper to taste. 3. Stir as is or puree in a blender. Garnish each bowl with a tablespoon each of cream cheese and cilantro.
