Red Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup red lentils (masoor dal) 7 cups low-sodium vegetable broth 2 bay leaves 1 teaspoon smoked paprika 2 tablespoons olive oil1 medium onion, chopped 1 medium red bell pepper, diced 1 large clove garlic, sliced 2 cups baby spinach % teaspoon salt
In a medium pot, bring lentils, broth, bay leaves, and paprika to a boil. Reduce to a gentle boil, cover, and cook 20 minutes, until lentils begin to break apart.
While lentils are cooking, heat oil in a large skillet and saute onion and bell pepper over medium heat, about 5 minutes. Add garlic and saute briefly.
Remove lentils from heat; discard bay leaves.
Working in batches, transfer lentil mixture to a blender and process until smooth. Return to pot and bring to a boil. Reduce heat, stir in onion mixture, then add spinach, salt, and pepper to taste.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUZMANNIE.
While lentils are cooking, heat oil in a large skillet and saute onion and bell pepper over medium heat, about 5 minutes. Add garlic and saute briefly.
Remove lentils from heat; discard bay leaves.
Working in batches, transfer lentil mixture to a blender and process until smooth. Return to pot and bring to a boil. Reduce heat, stir in onion mixture, then add spinach, salt, and pepper to taste.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUZMANNIE.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,106.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 6.2 g
- Protein: 5.1 g
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