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Recipes - Red Lentil Soup

Recipe Name

Red Lentil Soup

Submitted by Guest
Recipe Description Healthy living
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 25 Ready In (minutes) 35
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
largeOnion, chopped
2
clovesgarlic minced
4
cupschicken broth, fat free, Health Valley
1
cuptomato sauce - 8 oz can
3/4
cupred lentils (dry)
1/2
cup slicesCarrots, baby
2
1/2
packages (12 oz)Squash, winter, butternut, frozen, unprepared
1
tablespoonSpices, ground cumin
1/8
teaspooncayenne pepper
Steps
Sequence Step
1Red Lentil Soup Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 1 large onion and 2 garlic cloves, both peeled and finely chopped; cook, stirring occasionally until soft, about 5 minutes. Add 1 32-ounce carton of vegetable or reduced-fat chicken broth, 1 8-ounce can of tomato sauce, 3/4 cup dried red lentils, 1 peeled and chopped carrot, 1 10-ounce packet of frozen squash, 1 tablespoon cumin, and 1/8 teaspoon cayenne pepper. Increase heat to bring to a boil, then reduce to medium-low. Cover and simmer until lentils are soft, about 25 minutes. Stir in lemon juice from 1/2 lemon, and season with salt and pepper. Serve as is, or puree in the pot with a immersion blender if you prefer a smooth consistency, adding water if the soup is too thick. Garnish each bowl with a tablespoon each of non-fat yogurt and chopped fresh cilantro.






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