Roasted Red Pepper & Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.9
  • Total Fat: 5.1 g
  • Cholesterol: 6.8 mg
  • Sodium: 574.9 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 8.0 g

View full nutritional breakdown of Roasted Red Pepper & Lentil Soup calories by ingredient


Introduction

From Chef MD Culinary Medicine by JohnLa Puma, MD From Chef MD Culinary Medicine by JohnLa Puma, MD
Number of Servings: 4

Ingredients

    1 T olive oil
    2 large organic carrots, thinly sliced
    1 medium onion, chopped
    1 1/2 t Jamican jerk seasoning
    3/4 c red lentils, such as Bob's Red Mill brand
    1 c dry white wine
    1 c water
    2 c packaged roasted red pepper soup, Pacific or Imagine brand
    1/2 c 2% greek style yogurt, such as fage brand

Directions

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and jerk seasonings; cook for 2 minutes, stirring frequently. Stir in the lentils to coat with oil. Stir in the wine and water; bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Stir in soup; return to a boil. Cover; simmer for 15 minutes or until the lentils and vegetables are tender. Ladle into shallow bowls ; top with yogurt.

Serving Size: 4 1 1/2 cup per serving

Number of Servings: 4

Recipe submitted by SparkPeople user MARYSGOAL1.