Roasted Red Pepper Lentil Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 211.1
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 255.1 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 5.4 g
- Protein: 9.0 g
View full nutritional breakdown of Roasted Red Pepper Lentil Soup calories by ingredient
Introduction
This is a fast, easy soup that even my meat loving husband loves! If you like a thicker soup you can use less broth/water. This is a fast, easy soup that even my meat loving husband loves! If you like a thicker soup you can use less broth/water.Number of Servings: 6
Ingredients
-
2 tbsp extra virgin olive oil
1 onion, diced
4 cloves garlic, minced
pinch of red pepper flakes
1 can (28 oz) diced or crushed tomatoes (No Salt Added)
4 cups vegetable broth orwater
1 1/2 cups roasted red pepper, drained & finely chopped
1 bay leaf
3/4 cup red lentils
1/2 tbsp unsulphered molasses
2 tsp dried oregano
Squeeze of lemon juice
Directions
Instructions:
1. In a large pot, over medium heat, sauté the onion in the oil until just starting to brown.
2. Add the garlic, crushed red pepper, tomatoes, broth, and bay leaf.
3. Stir and bring to a gentle boil.
4. Add the red peppers and the lentils and bring to the boil again. Stir often.
5. Once the lentils are cooked, about 10 - 15 minutes, add the molasses and oregano.
6. Season with salt and a squeeze of lemon.
Serving Size: Makes 6 1-cup servings
1. In a large pot, over medium heat, sauté the onion in the oil until just starting to brown.
2. Add the garlic, crushed red pepper, tomatoes, broth, and bay leaf.
3. Stir and bring to a gentle boil.
4. Add the red peppers and the lentils and bring to the boil again. Stir often.
5. Once the lentils are cooked, about 10 - 15 minutes, add the molasses and oregano.
6. Season with salt and a squeeze of lemon.
Serving Size: Makes 6 1-cup servings