Southern Spicy Lenses
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 teaspoon olive oil1 medium yellow onion, chopped1 medium carrot, chopped1 small red bell pepper, chopped1 jalapeno pepper, diced7 garlic cloves, sliced6 cups of water2 cups low-sodium vegetable stock1 cup dried brown lentils28 oz crushed tomatoes, undrained2 bay leaves1 tbsp chipotle chili powder
Heat oil in a large saucepan over medium-high heat.
Add onion, cook 5 minutes, stirring occasionally.
Stir in carrot, bell pepper, jalapeno and garlic and cook 4 minutes more.
Add water, stock, lentils, tomatoes, and bay leaves.
Bring to a boil over high heat.
Reduce heat and simmer uncovered 18-20 minutes until the lentils and veggies are tender.
If you prefer a heartier texture to your soup, let it simmer for another 20 minutes or so to cook off some of the liquid.
Season to taste with the chili powder and a few twists of fresh ground pepper.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add onion, cook 5 minutes, stirring occasionally.
Stir in carrot, bell pepper, jalapeno and garlic and cook 4 minutes more.
Add water, stock, lentils, tomatoes, and bay leaves.
Bring to a boil over high heat.
Reduce heat and simmer uncovered 18-20 minutes until the lentils and veggies are tender.
If you prefer a heartier texture to your soup, let it simmer for another 20 minutes or so to cook off some of the liquid.
Season to taste with the chili powder and a few twists of fresh ground pepper.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 50.4
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 521.0 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.2 g
- Protein: 1.8 g
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