Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories346.8 kcal (17%)
Total Fat11.7 g (17%)
Carbs46.8 g (18%)
Sugars5.3 g (6%)
Protein16.3 g (33%)
Sodium865.8 mg (43%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
0.25onion
large, chopped
0.5garlic clove
minced
0.25carrot
large, peeled and diced
60 gramsred lentils
¾ tablespoonsfresh cilantro
chopped
¾ Tbspolive oil
240mlvegetable broth
¼ Tbsptomato paste
¼ tspground cumin
0.07 tspkosher salt
such as, plus more to taste
0.07 tspblack pepper
chili powder
or ground cayenne, plus more to taste
0.07lemon
Juice of, more to taste
120mlwater
Instructions
Step 1
In a large pot, heat oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Step 2
Stir in tomato paste, cumin, salt, black pepper and chili powder, and sauté for 2 minutes longer.
Step 3
Add broth, water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Step 4
Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
Step 5
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.
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