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Lentil Soup
Prep Time
25mins
Time to Table
1hr 5mins
Servings
10 (1 cup per serving)
Ingredients
- 2 tablespoons olive oil
- 2 chopped onions
- 5 garlic cloves, finely chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 6 cups chicken broth
- 1 cup red lentils
- 1 teaspoon tomato paste
- 1 sweet potato, peeled and diced
- 19 ounce can stewed tomatoes
- 1 cup frozen peas
- 1 cup Daisy Sour Cream
- 2 tablespoons chopped fresh parsley
Ingredients
- 2 tablespoons olive oil
- 2 chopped onions
- 5 garlic cloves, finely chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 6 cups chicken broth
- 1 cup red lentils
- 1 teaspoon tomato paste
- 1 sweet potato, peeled and diced
- 19 ounce can stewed tomatoes
- 1 cup frozen peas
- 1 cup Daisy Sour Cream
- 2 tablespoons chopped fresh parsley
Directions
- Heat the oil in a large heavy saucepan over medium heat. Add the onions, garlic and celery; cook for 5 minutes, stirring occasionally, until tender
- Add the salt, pepper, cumin, turmeric, cinnamon and ginger. Cook for 2 minutes, stirring frequently.
- Add the chicken stock, lentils, tomato paste, sweet potatoes and tomatoes, breaking up the tomatoes with a spoon. Bring the mixture to a boil.
- Reduce the heat; cover and simmer for 40 minutes. Add the frozen peas; simmer for 5 minutes or until the peas are tender. Top each serving with a dollop of sour cream and a sprinkle of fresh parsley.
- Calories:210
- Cholesterol:19
- Dietary Fiber:5
- Protein:9
- Sodium:521
- Total Carbohydrate:24
- Total Fat:8
