Appetizers / Soups / Salads

Red lentil soup (9/13/16) is for Lunch.

Red lentil soup (9/13/16) takes 20 minutes to prepare.

Red lentil soup (9/13/16) takes 30 minutes to cook.

Red lentil soup (9/13/16) makes 8 servings.

The ingredients for Red lentil soup (9/13/16) are:

225 grams Onions, raw
2 tbsp Butter, salted
1 tbsp Extra Virgin Olive Oil
75 grams Carrots, raw
6 tsp Garlic
3 tsp ginger minced (by MOMMA371)
453 gram(s) red lentil (dry) NATCO (by CATHCK1)
8 cup (8 fl oz) Water, tap
249 grams Potato, raw
3 tsp Turmeric, ground
2 tsp Cumin seed
1 cup Del Monte Petite Cut Diced Tomatoes
3 serving sharwood's hot curry powder (by EBALLANT)
3 serving Base - Chicken - Tone's - 15cal/1 tsp. (by ***DEBRA***)
1/2 cup dried brown mushrooms chopped ( 1 cup + if using fresh).
Fresh cilantro and whole milk yogurt to garnish serving ( not included in calories)

Here is how you make Red lentil soup (9/13/16):

Heat oil and butter. Add spices and cook, stirring 2 min. Dice 2 small onions and add, along with garlic, carrot, mushrooms, and minced ginger. Cook over medium flame about 8-10 min, stirring frequently. Meanwhile, boil the water. Add 1 lb. split red lentils, 6 cups of boiling water, the soup base, and diced potato. Bring to boil, reduce heat to low, clever and simmer 20 mins. Stir occasionally and add more hot water as needed ( at least 2 more cups will be needed). Check after 20 minutes, if necessary cook up to an additional 10 minutes. Taste and adjust seasonings. Serving Size: 9 ounce bowls, makes 8 servings Number of Servings: 8Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Red lentil soup (9/13/16) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 298.2

• Total Fat: 6.1 g
• Cholesterol: 7.8 mg
• Sodium: 390.8 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 19.6 g
• Protein: 16.3 g