Recipe
Soup, Chili & Stew
Red Lentil Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. low-sodium chicken broth | ||
| 1 ½ c. red lentils, rinsed and picked over for small stones and shriveled lentils | ||
| 1 small onion, grated | ||
| ¼ tsp. ground cumin | ||
| generous sprinkling of cayenne, to taste | ||
| chopped fresh parsley, optional | ||
| croutons, optional |
Directions
- Place the broth, red lentils, onion, cumin and cayenne in a medium saucepan and simmer, partially covered, until lentils are soft, about 30 minutes.
- Pour the soup into a blender or the work bowl of a food processor fitted with a metal blade and process until smooth. (You may have to do this in batches)
- Return soup to the pan and simmer until it is the desired thickness, stirring frequently. (Some people like this soup almost spreadable, but be careful not to let it burn.)
- Garnish with chopped fresh parsley and/or croutons, if desired.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 59mg
- Total Carbohydrates: 30g
- Protein: 15g
Recipe Source:
www.deliciousdecisions.org.