Lunch

Roasted Red Pepper and Lentil Soup is for Lunch.

Roasted Red Pepper and Lentil Soup takes 10 minutes to prepare.

Roasted Red Pepper and Lentil Soup takes 30 minutes to cook.

Roasted Red Pepper and Lentil Soup makes 4 servings.

The ingredients for Roasted Red Pepper and Lentil Soup are:

1 T olive oil
2 large organic carrots, thinly sliced
1 medium onion, chopped
1 1/2 t Jamican jerk seasoning
3/4 c red lentils, such as Bob's Red Mill brand
1 c dry white wine
1 c water
2 c packaged roasted red pepper soup, Pacific or Imagine brand
1/2 c 2% greek style yogurt, such as fage brand

Here is how you make Roasted Red Pepper and Lentil Soup:

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and jerk seasonings; cook for 2 minutes, stirring frequently. Stir in the lentils to coat with oil. Stir in the wine and water; bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Stir in soup; return to a boil. Cover; simmer for 15 minutes or until the lentils and vegetables are tender. Ladle into shallow bowls ; top with yogurt.Serving Size: 4 1 1/2 cup per servingNumber of Servings: 4Recipe submitted by SparkPeople user MARYSGOAL1.

The nutritional information for Roasted Red Pepper and Lentil Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 203.9

• Total Fat: 5.1 g
• Cholesterol: 6.8 mg
• Sodium: 574.9 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 4.7 g
• Protein: 8.0 g

The dietary needs meet for Roasted Red Pepper and Lentil Soup is Vegetarian