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Recipes
Yield: Serves 6. Each serving: 2 cups
Recipes
Tomato Lentil Soup
| Nutrition Information | |
| Calories: | 199 |
| Total Fat: | 3.8g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 20mg |
| Sodium: | 290mg |
| Carbohydrates: | 29g |
| Dietary Fiber: | 8.5g |
| Sugars: | |
| Protein: | 13g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
1 tablespoon olive oil
2 cups chopped red onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon granulate garlic
Black pepper to taste
3 cups water
2 cups dried lentils
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 (14-ounce) cans no-added-salt diced tomatoes, undrained
1/4 cup chopped fresh cilantro
Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes. Add the seasonings, water, lentils, broth and tomatoes. Bring to a boil. Reduce heat; simmer on low until lentils are tender, about 45 minutes. Stir occasionally.
Blend 1/2 of soup in blender and pour back into soup pot. Stir well. Adjust seasonings and consistency.
Garnish with fresh chopped cilantro. Serve hot. Refrigerate or freeze leftovers.
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