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Lentil Chili Soup

Nutrition Information
Calories: 229
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 116mg
Carbohydrates: 40g
Dietary Fiber: 16g
Sugars: 12g
Protein: 14g
Vitamin A: 9999.9iu (199%)
Vitamin C: 37.8mg (63%)
Calcium: 71mg (7%)
Iron: 4.8mg (26%)

Yield: Serves 8. 1 cup per serving.

1-1/2 teaspoons vegetable oil
1 tablespoon chopped garlic
2 cups chopped onion
1 pound frozen crinkle cut carrots
12 ounces dry lentils (1-1/2 cups)
4 cups low-sodium V8
5 cups water
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon dried oregano

Place the vegetable oil in a large soup pot or Dutch-oven style pan. Heat over medium-high heat. Add the garlic and onion and saute until golden, about 2-3 minutes.

Add the rest of the ingredients and mix well. Bring to a boil then lower heat to simmer. Cook uncovered until the lentils are tender, about 35-45 minutes. Serve hot.

You can add more or less chili powder to suit your personal taste preference. This soup goes well with a tossed green salad.

Total Preparation & Cooking Time: 58 min. (10 Prep, 48 Cook)

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