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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.3
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 301.8 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Lentil Soup with Red Wine and Peppers calories by ingredient
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Lentil Soup with Red Wine and Peppers

Submitted by: WAIT4IT

Introduction

This is a thick soup with a nice, robust flavor. Excellent as a meal with bread and/or fresh veggies. 1 cup per serving. This is a thick soup with a nice, robust flavor. Excellent as a meal with bread and/or fresh veggies. 1 cup per serving.
Number of Servings: 8

Ingredients

    8 1-cup servings.
    ======================
    1 1/2 cup dry lentils
    2 cups hot water
    ----------------------------
    1 Tbsp olive oil
    1 med onion, chopped finely
    1/2 cup red onion, chopped finely (1/4 lg)
    2 lg carrots, diced
    1 green bell pepper, diced
    1 roasted red bell pepper, chopped
    1 Tbsp parsley, dried
    ----------------------------
    2 tsp garlic powder
    2 Tbsp tomato paste
    1 Tbsp yellow mustard
    -------------------------------
    1/2 cup red wine
    ----------------------------
    1 1/2 cup green beans (cut, not whole)
    1 whole bay leaf
    4 cups hot water
    2 cups hot vegetable bouillon/broth
    -----------------------------
    2 tsp Tabasco
    1 Tbsp fresh spearmint, or 1.25 tsp dried

Directions

1---Wash, sort, and drain lentils. Cover with the 2 cups of hot water and set aside. Chop veggies.
2---On medium heat in a large pot, heat olive oil and add onions, carrots, peppers, and parsley. Toss in the oil and cook, stirring occasionally, until onion is soft (about 10 min).
3---Add garlic, tomato paste, and mustard. Stir into veggies.
4---Stir in red wine. Cook about 2 minutes.
5---Add lentils (and any remaining hot water), bay leaf, green beans, water, and broth.
6---Bring soup to a boil, reduce heat to simmer, cover, and cook 30 minutes (or to desired texture for the lentils).
7---Add red Tabasco and mint and remove soup from heat. Add additional seasonings (paprika, cayenne, black pepper, etc) if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user WAIT4IT.






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