21 February, 2017
Middle Eastern Lentil Soup
Red Lentil Soup
Servings: 8 servings
Calories: 196kcal
Ingredients
- 2 cups red lentil
- 8 cups chicken broth + 1 extra cube
- 1 tsp cumin
- 1 tsp coriander
- 1 large onion diced
- 4 cloves garlic minced
- 1 c carrot finely minced
- olive oil
- 1 pkg spinach thawed
- 2 zucchini chopped
Instructions
- Saute the onions with 1-2 Tbsp olive oil over medium heat. Add the garlic, carrot, cumin and coriander and continue cooking for a few more minutes.
- Rinse lentils.
- Stir in the lentils, add the broth and bring to a boil and cook for 35 minutes. Stir several times during cooking to prevent lentils from sticking to pan.
Notes
Serve with chunks of crusty bread!
This recipe is so versatile you can add other vegetables you have on hand: examples include 1 chopped zucchini, 2 chopped celery stalks, and/or 1 can tomatoes
Nutrition
Calories: 196kcal | Carbohydrates: 33g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 879mg | Potassium: 835mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2809IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 4mg