Appetizers / Soups / Salads

Lentil Soup with Red Wine and Peppers is for Soup.

Lentil Soup with Red Wine and Peppers takes 5 minutes to prepare.

Lentil Soup with Red Wine and Peppers takes 50 minutes to cook.

Lentil Soup with Red Wine and Peppers makes 8 servings.

The ingredients for Lentil Soup with Red Wine and Peppers are:

8 1-cup servings.
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1 1/2 cup dry lentils
2 cups hot water
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1 Tbsp olive oil
1 med onion, chopped finely
1/2 cup red onion, chopped finely (1/4 lg)
2 lg carrots, diced
1 green bell pepper, diced
1 roasted red bell pepper, chopped
1 Tbsp parsley, dried
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2 tsp garlic powder
2 Tbsp tomato paste
1 Tbsp yellow mustard
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1/2 cup red wine
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1 1/2 cup green beans (cut, not whole)
1 whole bay leaf
4 cups hot water
2 cups hot vegetable bouillon/broth
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2 tsp Tabasco
1 Tbsp fresh spearmint, or 1.25 tsp dried

Here is how you make Lentil Soup with Red Wine and Peppers:

1---Wash, sort, and drain lentils. Cover with the 2 cups of hot water and set aside. Chop veggies.2---On medium heat in a large pot, heat olive oil and add onions, carrots, peppers, and parsley. Toss in the oil and cook, stirring occasionally, until onion is soft (about 10 min).3---Add garlic, tomato paste, and mustard. Stir into veggies.4---Stir in red wine. Cook about 2 minutes.5---Add lentils (and any remaining hot water), bay leaf, green beans, water, and broth.6---Bring soup to a boil, reduce heat to simmer, cover, and cook 30 minutes (or to desired texture for the lentils). 7---Add red Tabasco and mint and remove soup from heat. Add additional seasonings (paprika, cayenne, black pepper, etc) if desired.Number of Servings: 8Recipe submitted by SparkPeople user WAIT4IT.

The nutritional information for Lentil Soup with Red Wine and Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.3

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 301.8 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 5.0 g
• Protein: 4.9 g

The dietary needs meet for Lentil Soup with Red Wine and Peppers is Vegan