Creamy Red Lentil Soup
2013-10-17- Cuisine: European, Italian, Mediterranean
- Course: Soup
- Skill Level: Easy
- Yield : About 6 cups
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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Nutritional Info
This information is per serving.
-
Calories
180 -
Calories from Fat
20 -
Total Fat
2g -
Saturated Fat
0g -
Trans Fat
0g -
Cholesterol
0mg -
Sodium
235mg -
Carbohydrates
31g -
Dietary FIber
8g -
Sugar
5g -
Protein
11g -
Serving Size:
About 13 oz. (350 g)
There are many varieties of lentils. Lentils are are high in fiber, a good source of protein, and low calorie.
Brown lentils retain their shape when cooked, red lentils have their husks removed and a shorter cooking time. The result is a colorful, ultra creamy high fiber, low fat soup perfect for any occasion. A one cup (240 g) serving has 8 grams of fiber and less about 250 mg of sodium.
Cook’s Tip
When pureeing hot soup using a blender, never fill the container more than one-third full, cover and hold a towel over the cover to prevent hot soup from splattering or forcing the top off.
Ingredients
- 1 cup (160 g) red lentils, rinsed
- 4 to 5 cups (960 ml) cold water
- 3 stalks celery, sliced
- 2 large carrots, peeled and sliced
- 1 large Roma tomato, diced
- 1 medium onion, diced
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (30 ml) fresh parsley, minced
- 2 tablespoons (30 ml) fresh parsley, minced
- 1 teaspoon (5 ml) kosher salt
- 1/4 teaspoon (1ml) fresh ground black pepper
- 1/4 teaspoons (1 ml) red pepper flakes, optional
Method of Preparation
Step 1
In a 4 qt./l sauce pan, combine all ingredients. Stir and place over high heat until water comes to a boil. Reduce heat to low and simmer 20 to 30 minutes or until lentil and vegetables are tender.
Step 2
Using a blender or stick blender, puree soup until desired consistency.
