Red Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 87.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 411.0 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.2 g

View full nutritional breakdown of Red Lentil Soup calories by ingredient


Introduction

This is a great vegan soup based on Deborah Madison's recipe in her "Soup" book. Light and filling without added fat, this soup makes a perfect lunch. This is a great vegan soup based on Deborah Madison's recipe in her "Soup" book. Light and filling without added fat, this soup makes a perfect lunch.
Number of Servings: 16

Ingredients

    Onion, 1 large
    Carrots, 3 large
    Zucchini, 3 medium
    Cilantro, leaves and stem, 3 Tbsp.
    Cumin, ground, 1 tsp.
    Turmeric, ground, 1 Tbsp
    Vegetable broth, 1 quart
    Water, 1 quart
    Red lentils, 1.5 cups
    Salt, 1.5 tsp.
    Tomatoes, diced, 1.5 cups
    Lime, 1 large, juiced

Directions

Lightly spray a 6 quart soup kettle with nonstick spray. Dice the onion and carrots, then sautee them in the kettle on med-high heat. While they are cooking, chop the zucchini, and finely dice the cilantro leaves and stems. Add them to the kettle and continue cooking for about 5 minutes, stirring occasionally. Stir in the turmeric and cumin. Now add the broth and water and the 1.5 cups red lentils. Simmer for about 25 minutes, stirring occasionally, until the lentils are tender. Add the salt and diced tomatoes and cook for another 5 minutes. Juice 1 large lime and stir into soup after removing from the heat. Makes about 16 cups (great the next day as well!)

Number of Servings: 16

Recipe submitted by SparkPeople user ABSCRAN.