Middle Eastern Red Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T. olive oil1 medium onion, finely chopped2 medium carrots, finely chopped1 rib celery, finely chopped1 cup red lentils, washed and picked over2 tablespoons tomato paste1/2 t. ground cumin1/4 t. ground red pepper5-6 c. chicken stock6 T. low-fat plain yogurt
Heat oil in medium soup pot over medium-high heat. Add onion, carrots and celery and saute' about 3 minutes or until vegetables begin to soften.
Stir in lentils, tomato paste, cumin, pepper and broth. Raise heat to high and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 30 minutes or until lentils are soft and soup is thick. Salt to taste. Place one cup of soup into food processor or blender. Puree until smooth. Combine with soup in pot and heat through. Top each serving with 1 T. of yogurt.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOOSIEMOON.
Stir in lentils, tomato paste, cumin, pepper and broth. Raise heat to high and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 30 minutes or until lentils are soft and soup is thick. Salt to taste. Place one cup of soup into food processor or blender. Puree until smooth. Combine with soup in pot and heat through. Top each serving with 1 T. of yogurt.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOOSIEMOON.
Nutritional Info Amount Per Serving
- Calories: 204.7
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 37.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.2 g
- Protein: 15.0 g
Member Reviews
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GARBLEDEEGOOK
Used it as base because we can't have spicy and with only cumin it was too delicate for us. Used brown lentils (no reds). Added spices to compensate for lack of red pepper, 1/2 tsp coriander and cardamom each, increased the cumin 1 1/4 tsp and tossed diced zucchini and tofu in it.Thanks for sharing. - 1/23/12