Lentil Soup
Try this Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
soup
winter
comforting
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 bay leaf
- 2 garlic minced
- 1 ts ground cumin
- 1 ts ground ginger
- 1 tb fresh lemon juice; (i used
- 2 ts ground coriander
- 1 pn ground red cayenne pepper
- 4 c broth
- 1 c red lentils; rinsed & picked
- 1/4 c chopped green bell pepper;
- 1 c chopped red onion
- 1 md carrot; grated, (about 1/2
- 1 c chopped fresh tomato or
- Carbohydrate 19.7951130218949 g
- Cholesterol 0 mg
- Fat 4.03535206870788 g
- Fiber 4.10130214718397 g
- Protein 5.61904339274131 g
- Saturated Fat 0.730046239704382 g
- Serving Size 1 1 Serving (1082g)
- Sodium 3031.40858285196 mg
- Sugar 15.6938108747109 g
- Trans Fat 0.360137545524834 g
- Calories 122 calories
I made this for lunch today and it was great--very thick and satisfying. It even uses red lentils for the person who wanted red lentil recipes. I made it with brown lentils, which (according to the notes) requires 15 minutes additional cooking time. I did not find that to be true. Mix first 8 ingredients in a large pot. Bring to boil. Reduce heat, cover and simmer 15 minutes or until lentils are tender. Remove bay leaf. Add tomato, coriander, cumin, and ground red pepper. Cook 2 minutes. Stir in lemon juice. Serves 6 (but I had two for lunch!) Posted to fatfree digest V98 #015 by Bette Kindman-Koffler <BetteK-K@worldnet.att.net> on Jan 15, 1998
