Lentil soup with carrots and tomato
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 257.6
- Total Fat: 3.4 g
- Cholesterol: 10.0 mg
- Sodium: 220.8 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 13.9 g
- Protein: 14.9 g
View full nutritional breakdown of Lentil soup with carrots and tomato calories by ingredient
Introduction
Coriander, turmeric and cinnamon hit the spot in the vegetarian classic. Coriander, turmeric and cinnamon hit the spot in the vegetarian classic.Number of Servings: 8
Ingredients
-
4 tbl light butter
2 cup chopped onion
2 cup chopped carrots
2 1/4 cup lentils, dry
1 cup chopped green pepper
28 oz crushed tomato
7 cup water
1 tsp turmeric
2 tsp ground cinnamon
2 tsp garlic powder
2 tsp coriander
1 tsp crushed red pepper
Tips
Dress it up with a dollop of fat free sour cream on top if the mood strikes.
Directions
- Melt butter in a large stock pot over medium heat. Saute onion, carrot and seasoning 5 minutes or until carrot begins to soften and spices are aromatic.
- Rinse and sort lentils.
- Add lentils, tomato and water to the pot. Cover and continue cooking 30 minutes.
- Stir. Add chopped peppers. Cover again and continue cooking about 30 minutes or until lentils are tender.
Serving Size: makes eight servings of 2 cups each
- Rinse and sort lentils.
- Add lentils, tomato and water to the pot. Cover and continue cooking 30 minutes.
- Stir. Add chopped peppers. Cover again and continue cooking about 30 minutes or until lentils are tender.
Serving Size: makes eight servings of 2 cups each