Red Lentil Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Red Lentil Soup calories by ingredient
Introduction
Warming on a fall night, this one-pot meal provides both nourishing protein from lentils and antioxidants from superfood spinach.Ingredient tip:
Masoor dal, a beautiful salmon-colored lentil, is skinned and split before purchase, so it cooks quickly and turns golden and soft when cooked. You can substitute brown or yellow lentils, though cooking time will increase a bit.
Warming on a fall night, this one-pot meal provides both nourishing protein from lentils and antioxidants from superfood spinach.
Ingredient tip:
Masoor dal, a beautiful salmon-colored lentil, is skinned and split before purchase, so it cooks quickly and turns golden and soft when cooked. You can substitute brown or yellow lentils, though cooking time will increase a bit.
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 oil
1 medium onion, chopped
1 medium red bell pepper, diced
1 large clove garlic, sliced
2 cups baby spinach
% teaspoon salt
Directions
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.