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Red-Lentil Soup

Becky Luigart-Stayner
Yield 5 servings (serving size: 1 cup)
This creamy lentil soup starts with dried red lentils and is flavored with turmeric, cumin, garlic and a bit of lime juice. 

Ingredients

  • 2 1/3 cups water, divided
  • 1 1/2 cups dried small red lentils
  • 1 teaspoon sugar
  • 1/4 teaspoon ground turmeric
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 1/2 cups minced onion
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 255
  • caloriesfromfat 13 %
  • fat 3.8 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 1.8 g
  • protein 16.9 g
  • carbohydrate 40.6 g
  • fiber 7.6 g
  • cholesterol 0.0 mg
  • iron 5.5 mg
  • sodium 466 mg
  • calcium 45 mg

How to Make It

  1. Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside.

  2. Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; cook 30 seconds or until toasted. Add onion and garlic; sauté 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. Garnish with cilantro sprigs, if desired.