Red Lentil and Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can (14 oz) vegetable broth (OR SUBSTITUTE 1-1/2 C. WATER MIXED WITH 1 Tbsp of red curry paste)1 can (14-1/2 oz) diced tomatoes,undrained1 red or yellow bell pepper,diced2 c. thinly sliced carrots1/2 c. red lentils,sorted & rinsed1/2 tsp salt1/4 tsp pepper1/2 tsp sugar
Coat slow cooker with cooking spray.
Combine all Ingredients.
Cook on high for 4 hours, on low for 8 hours or until lentils and veggies are tender.
Not inclued in calorie count: may top with croutons and chopped fresh basil or thyme.
Serving Size: Makes four good-sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user MKL2013.
Combine all Ingredients.
Cook on high for 4 hours, on low for 8 hours or until lentils and veggies are tender.
Not inclued in calorie count: may top with croutons and chopped fresh basil or thyme.
Serving Size: Makes four good-sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user MKL2013.
Nutritional Info Amount Per Serving
- Calories: 150.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 807.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 7.6 g
- Protein: 9.3 g
Member Reviews