Roasted Turkey Stock
Red Lentil Soup
Fiber- and protein-rich lentils star with the soup, laced with tomato paste and carrots.
45
4 servings
For small amounts of tomato paste, buy it in tubes—like toothpaste.
Ingredients
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2 tablespoons olive oil
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1 1/3 cups diced carrots
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1 cup diced onion
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2 tablespoons tomato paste
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3/4 teaspoon roasted ground cumin
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3/4 cup red lentils
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3 tablespoons uncooked brown rice
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6 cups water
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1 1/2 teaspoons vegetable bouillon
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1/2 teaspoon coarse salt
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1/4 teaspoon 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
- Carbohydrates 36g
- Fiber 8g
- Sugars 6g
- Protein 10g
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