Crushed Red Lentil Soup
1. In large saucepot, heat oil over medium heat. Add mirepoix; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds or until mirepoix is almost tender. Stir in lentils and cumin; cook and stir 1 minute.
2. Stir in tomatoes, broth and 4 cups water; heat to a simmer. Reduce heat to medium-low; cook and stir 10 minutes or until lentils are tender. Stir in arugula, lemon juice, ¾ teaspoon salt and ½ teaspoon black pepper.
3. Serve soup garnished with cheese and cilantro sprigs, if desired. Makes about 9 cups.
- 6 g Fat
- 2 g Saturated fat
- 11 mg Cholesterol
- 477 mg Sodium
- 29 g Carbohydrates
- 7 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 12 g Protein
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Nutritional Information
- 6 g Fat
- 2 g Saturated fat
- 11 mg Cholesterol
- 477 mg Sodium
- 29 g Carbohydrates
- 7 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 12 g Protein
Directions
1. In large saucepot, heat oil over medium heat. Add mirepoix; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds or until mirepoix is almost tender. Stir in lentils and cumin; cook and stir 1 minute.
2. Stir in tomatoes, broth and 4 cups water; heat to a simmer. Reduce heat to medium-low; cook and stir 10 minutes or until lentils are tender. Stir in arugula, lemon juice, ¾ teaspoon salt and ½ teaspoon black pepper.
3. Serve soup garnished with cheese and cilantro sprigs, if desired. Makes about 9 cups.