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Pureed Lentil Soup

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Submitted by Disa

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
2 2
LARGE LARGE ONIONS
chopped
1 1
SMALL SMALL HOT CHILI PEPPERS
finely chopped *
8 1.9
CUPS L WATER
1 237
CUP ML LENTILS
split, rinsed
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML CORIANDER SEEDS
ground
½ 2.5
TEASPOON ML BLACK PEPPER
1 1
PINCH PINCH SAFFRON THREADS *
2 3E+1
TABLESPOONS ML LONG GRAIN RICE
uncooked *
¼ 59
CUP ML LEMON JUICE

Directions

Heat oil in a saucepan and soute onions and hot pepper over medium heat for 1 0 minutes.

Add remaining ingredients, except lemon juice, and bring to boil.

Cover and cook over medium heat for 25 minutes.

Puree; then return to saucepan and reheat. Stir in lemon juice; then serve.

Try this hearty soup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 116 15% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 602mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 8g 32%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 12%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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