Spicy Red Lentil Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 329.1
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 577.3 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 13.0 g
- Protein: 12.7 g
View full nutritional breakdown of Spicy Red Lentil Soup calories by ingredient
Introduction
Adapted from Wegmans Spicy Red Lentil Chili recipe at https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&store
Id=10052&catalogId=10002&productId=347707 Adapted from Wegmans Spicy Red Lentil Chili recipe at https://www.wegmans.com/webapp/wcs/stores/
servlet/ProductDisplay?langId=-1&store
Id=10052&catalogId=10002&productId=347707
Number of Servings: 2
Ingredients
-
Lentils, 1 cup
Olive Oil, 2 tbsp
Onions, raw, 1 slice, medium (1/8" thick)
Celery, raw, 1 stalk, large (11"-12" long)
Garlic, 1 clove
Tomatoes, red, ripe, canned, whole, no salt added, 1 can
Vegetable Broth, 1 cup
Tabasco Sauce, 4 tsp
Cumin seed, 1 tsp
Turmeric, ground, 1 tsp
Hot Chili Peppers, 2 pepper
Peppers, sweet, red, raw, sliced, 2 cup
Directions
1. Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree, about 1 min.
2. Melt butter in stockpot on MEDIUM-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomato; cook 5 min.
3. Add stock, 2 cups water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, and chili powder. Bring to simmer.
4. Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.
5. Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch/water mixture. Stir 30 seconds to thicken slightly. Add green peppers and warm through.
Serve (Makes 2 big bowls).
Number of Servings: 2
Recipe submitted by SparkPeople user SGMAXX.
2. Melt butter in stockpot on MEDIUM-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomato; cook 5 min.
3. Add stock, 2 cups water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, and chili powder. Bring to simmer.
4. Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.
5. Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch/water mixture. Stir 30 seconds to thicken slightly. Add green peppers and warm through.
Serve (Makes 2 big bowls).
Number of Servings: 2
Recipe submitted by SparkPeople user SGMAXX.