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Red Lentil Soup

Ingredients
  Split red lentils 8 Ounce (250 Gram)
  Leek 1 , sliced
  Carrots 2 Large, sliced
  Celery stick 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Bay leaf 1
  Vegetable stock 2 Pint (1.2 Liters)
  Cayenne pepper 1⁄2 Teaspoon
  Pepper To Taste
  Natural yogurt 1 Cup (16 tbs)
  Snipped chives/Finely chopped parsley 1 Tablespoon
Directions

Place all the ingredients except the garnish in a large saucepan, bring to the boil, cover the pan and simmer for 20-25 minutes or until the lentils and vegetables are tender.
Allow the soup to cool slightly and remove the bay leaf.
Puree the soup, in batches if necessary, in a blender or food processor until smooth.
Alternatively, rub through a sieve.
Pour the soup into a clean saucepan, season with pepper and heat through.
Serve in individual bowls, garnished with a spoonful of yogurt and a sprinkling of chives or parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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4.20294
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1098 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 2088.4 mg87%

Total Carbohydrates 191 g63.6%

Dietary Fiber 26.1 g104.5%

Sugars 30.3 g

Protein 65 g130.2%

Vitamin A 584.3% Vitamin C 75.2%

Calcium 47.8% Iron 29.8%

*Based on a 2000 Calorie diet

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Red Lentil Soup Recipe