Rating: 4.5 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 3
  • 5 star values: 16

Spice up a hearty lentil soup with cumin, turmeric, chili powder and ground red pepper, and stir in canned diced tomato for both color and additional flavor.

Recipe by Cooking Light September 2001

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
11 servings. (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

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  • Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

Nutrition Facts

186 calories; calories from fat 9%; fat 1.9g; saturated fat 0.3g; mono fat 1g; poly fat 0.4g; protein 14.1g; carbohydrates 29.8g; fiber 13.9g; cholesterol 0mg; iron 4.4mg; sodium 412mg; calcium 54mg.
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