Red Lentil Soup
|Split red lentils||8 Ounce (250 Gram)|
|Leek||1 , sliced|
|Carrots||2 Large, sliced|
|Celery stick||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable stock||2 Pint (1.2 Liters)|
|Cayenne pepper||1⁄2 Teaspoon|
|Natural yogurt||1 Cup (16 tbs)|
|Snipped chives/Finely chopped parsley||1 Tablespoon|
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.
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