Red Lentil Soup
Mark Boughton/styling: Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 35 minutes
For small amounts of tomato paste, buy it in tubes—like toothpaste.
Ingredients
- 2tablespoons olive oil
- 1 1/3cups diced carrots
- 1cup diced onion
- 2tablespoons tomato paste
- 3/4teaspoon roasted ground cumin
- 3/4cup red lentils
- 3tablespoons uncooked brown rice
- 6cups water
- 1 1/2teaspoons vegetable bouillon
- 1/2teaspoon coarse salt
- 1/4teaspoon freshly ground black pepper
Instructions
- Heat oil in a large pot over medium heat. Add carrots and onion; cook, mixing occasionally, until onion is softened, about 7 minutes. Add tomato paste and cumin; mix to combine. Add lentils, rice, water, bouillon, salt and pepper; stir to combine.
- Bring to a boil. Reduce heat and simmer 25 minutes or until rice and lentils are tender. Makes about 6 cups.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 246
- Fat 7g
- Saturated Fat 0.5g
- Cholesterol 0mg
- Sodium 107mg
- Carbohydrate 36g
- Fiber 8g
- Sugars 6g
- Protein 10g
